Serves 3
35 mins
Easy
When it's hard to get a good dose of veggies, you can always rely on veggie soup to bring you up to your daily 5.
Western
Autumn, Winter
Lunch, Dinner
1.
Peel and chop in chunky pieces the sweet potato, butternut and carrots and roast on a baking tray for 25 minutes on 180C with extra virgin olive oil. After 15 minutes baking, add the onion and garlic to the tray for the last 10 minutes.
2.
Once cooked, add roast veggies and vegetable broth to a saucepan and blend with a hand blender.
3.
Heat on the stove, stirring regularly. Salt and pepper as needed. Serve with crusty bread/ gluten free bread if needed.
1. Getting your 5 day vegetable quota doesn't always happen without careful preparation, vegetable soup is such a great way to get more veggies in your day. 2. Roasting veggies prior to blending gives an added flavour, however if you prefer you can boil the veggies as well.
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