About this Recipe

By: Vegan Ekasi


  • 1 Large Butternut, peeled, seeded and cubed
  • 1 Medium Onion, chopped
  • 3 Tbspns. Oil
  • 1 Cups (250ml) Water
  • 1 Cup (250 ml) Soy Milk
  • Dried Dhania (Coriander) and Jheera (Cumin) mix
  •  (Or any other vegan-friendly MSG/chemical-free seasoning)
  • Fresh Parsley, Sage, Thyme, or Cinnamon Powder for garnish
  • 1 Tbspn. Salt to taste


  1. Heat oil in a pot and fry the onion until softened
  2. Add Butternut, seasoning, salt and water, and stir well
  3. Bring to boil and cook for 15 minutes, then reduce heat and allow to cook for 45 mins. on low heat until butternut is soft.
  4. Transfer to blender and blend. Add soy milk while you’re at it for the creamy taste.

(Just make sure soup is not too runny, but achieve satisfactory consistency)

  1. Return to pot to reheat and serve warm with coconut cream and sprinkled with cinnamon topping.

About us

Vegan eKasi is a movement that aims to increase awareness about the benefits of a plant-based diet and healthy living in Black townships and disadvantaged communities in South Africa. This website is dedicated to inspiring, encouraging and assisting people eKasi to adopt and maintain a healthy vegan lifestyle in the simplest, cost effective and delicious way possible.. .
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