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Butternut  Orange Super Soup



1 butternut, peeled and cubed

1 red pepper, chopped

1 onion, roughly chopped

2 garlic cloves, unpeeled

2 tbsp olive oil

Salt & pepper to taste

1 ½ cups vegetable stock

1 cup coconut cream

1 orange, zest and juice

Fresh thyme

2 tsp Robertsons Pure Maca Powder

Fresh parsley, to garnish

Toasted seed bread, to serve 




1. Preheat the oven to 180°C.


2. On a large roasting tray spread out the butternut, onion, garlic and pepper evenly coated in olive oil.


3. Season with salt and pepper before baking for 25-30 minutes.


4. Add the roasted vegetables to a pot along with the stock, 1 cup coconut cream, zest and juice from 1 orange and the fresh thyme. 


5. Simmer for 5-10 minutes.


6. Switch off the heat and stir through the Robertsons Pure Maca Powder.


7. Blend with a handheld blender until smooth.


8. Serve in enamel mugs topped with a drizzle of remaining coconut cream, garnish with fresh parsley and serve with toasted seed bread with butter. ENJOY!

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