Roasted Butternut & Soya Bean Soup - 5 servings


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Beef, Vegetable and Soya Bean Soup

Italian Chicken and Soya Bean Soup


1 onion, finely chopped

1L vegetable stock

200ml coconut milk

500g butternut, cubed

1tsp. cinnamon ground

Salt and pepper to taste

15ml olive oil

½ tsp. medium curry powder

Oil for frying

160g OJA! Dry Roasted Soya Beans

½ tsp. ginger, ground

1 green apple, peeled, cored and cubed

½ tsp. nutmeg, ground


  1. Soak the OJA! Dry Roasted Soya Beans in boiling water for 20 minutes, drain the excess water and set aside.
  2. Preheat the oven to 180˚C.
  3. Place the butternut, olive oil and spices onto a baking tray, tossing to combine, and place in the oven for 30 minutes, until browned and softened.
  4. Heat the olive oil in a pot over a high heat and add the onion, cooking until translucent.
  5. Add the OJA! Dry Roasted Soya Beans, roasted butternut, apple and stock and stir to combine.
  6. Cover and simmer for 20 minutes, or until the soya beans are tender to the bite.
  7. Remove the soup from the heat, add the coconut milk and season to taste.


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