Veggie Soup

Enjoy this tasty, nutrient dense soup that ticks all of the boxes! This basic recipe is very versatile and also a great one to reduce waste. I will often use veggies and herbs depending what is needing to be used and what is in season. The addition of creme fraiche gives this soup a sweet note and a creamy texture- you can also use plain greek yoghurt, goat/sheep yoghurt, or coconut yoghurt for dairy free.

if you are making extra for lunches, you can add more carrots, zucchini and a sweet potato along with an extra cup of chicken broth.

The recipe freezes very well, so I suggest making a double batch for following weeks.

Prep time 15 mins | Cook time 40 mins | Total time 1 hour | Servings 6+

INGREDIENTS

1 butternut pumpkin, peelted, deseeded and coarsley chopped 2 carrots, washed and coarsley chopped 2 medium zucchini, washed and chopped /p> Half a hea of garlic peeled and chopped 1 onion peeled 2 medium potatoes 3 large sticks of celery (including leaves) washed and chopped 2 cups Chicken broth 3 tablespoons creme fraiche a pinch of nutmeg salt and peper to taste

METHOD

1. Preheat oven to 200c
2. wash peel and chop vegetables as listed
3. Add butternut, carrots, zucchini, garlic, onion to a oven tray. Drizzle generously with olive oil, spronkle with a little salt and add to oven for 20 minutes, or until veggies are cooked and golden.
4. Bring 2 cups of chicken broth to a gentle boil in a large pot, add the potatoes and celery and simmer until potato is cooked through
5. Allow broth and veggies to cool slightly. If you are using a stick blender, add the roast veggies to the pot and blend. If you are using a blender, combine the contenets in the blender (this may need to be done in batches if you are making a large soup.
6. add the creme fraiche, salt and pepper, then blend to combine.
7. serve with a little extra creme fraiche and and come finely chopped herbs

Enjoy x

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