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About Express Delivery

Not only are we green and delicious, we aim to be the fastest brussels sprout in the East.  Right now we are trialing express Delivery for Sydney, and will soon be rolling it out further.

Express Delivery is available for set boxes and other items showing the speedy sprout 🥦 icon.  If you only have those items in your cart you are eligible for express delivery, otherwise your first available date will be Regular Delivery.

 

We caught up with local MasterChef contestant @ReeceHignell this week and he shared this simple pumpkin soup with us. It's an amazingly easy way to fill hungry bellies on a cold night. Who doesn't love pumpkin soup?

Enjoy and remember to share your creations @foodiesofYFC 

Tray Bake Pumpkin Soup

INGREDIENTS

1 whole pumpkin, deseeded cut into cubes with skin on 
1 Large brown onion, peeled and cut into quarters 
3 Garlic cloves, peeled 
3 Sprigs of thyme
2 tbsps Olive Oil
salt and pepper 500ml 
Vegetable stock 100ml 
coconut yoghurt

METHOD

Pre heat oven to 180C then place cubed pumpkin, onion and garlic into a baking tray. Season with thyme, salt and pepper then coat in olive oil then place into the oven for 50 to 60 minutes or until the pumpkin is soft and the onion is cooked through and roasted. Place the roasted vegetables into a large size pot, cover with stock then using a hand held stick blender, blitz until smooth (add more stock if needed). Bring the soup to the boil over a medium heat then add the coconut cream. Serve warm with a drizzle of coconut cream and some freshly ground black pepper.

Tray Bake Pumpkin Soup - Shop the recipe

Default Title Garlic (Elephant) 200g
$6.99
Default Title Thyme - per bunch
$3.99
Default Title Brown Onions - 500g
$2.99
Default Title Coconut Yoghurt (Natural) - 300g
$7.99
Default Title Red Onions - 500g
$3.99
Default Title Organic Australian Ghee (250ml)
$15.50
Default Title Peanut Oil - 375ml
$8.95
Default Title Garlic (Italian) 150g
$6.99

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