Roast Vegetable Soup Recipe

You know that in winter you’re more susceptible to illness given the cold and often wet temperatures, but did you know just how much increasing your vegetable intake can help combat this?

Vegetables are loaded with nutrients and are a great source of vitamins and minerals that help with our immune system, so to help you boost yours, check out our super healthy and super delicious Roast Vegetable Soup Recipe.

Roast Vegetable Soup Recipe

• Serves: 4 
• Prep time: 20 minutes
• Cook time: 55 minutes 
• Total time: 1 hour 15 minutes

Nutrition Info:

Per serve…

• 10.5g Protein
• 55g Carbs
• 9g Fat
• 1100kJ

Ingredients:

• 1 Butternut Pumpkin
• 2 Sweet Potatoes
• 3 Carrots 
• 1 large Brown Onion
• 2 Cloves of Garlic
• 2 tbsp Honey
• 2 tbsp Olive Oil
• Nutmeg to taste
• Cinnamon to taste
• Paprika to taste
• Pepper to taste
• Greek Yoghurt to serve 

Method: 

1. Preheat oven to 180 degrees (fan forced) and line baking trays with baking paper
2. Dice the pumpkin, sweet potato, onion and carrot and place on baking trays, with garlic cloves
3. Drizzle the vegetables with olive oil and season with nutmeg, paprika, cinnamon and pepper to taste
4. Toss the diced vegetables so that they are evenly covered in the oil and spices
5. Roast the vegetables for approximately 35 minutes, or until soft/beginning to brown
6. Add the roast vegetables to a pot with the honey and stock, then simmer for 15-20 minutes over medium heat
7. Puree until smooth using a handheld blender (or a regular blender in batches)
8. Serve with a dollop of Greek yoghurt

Enjoy, stay healthy and let us know what you think!