Veggie Soup

Roasty, Toasty, and Oh-So-Cozy!

This Veggie Soup is pure comfort in a bowl! Packed with caramelised veggies, a splash of creamy coconut milk, and served with crusty sourdough, it’s the perfect way to warm up any day. Easy, hearty, and full of feel-good flavours — let’s get roasting!

Ingredients (makes 3 serves)

•  ¼ butternut pumpkin
• 1 tomato
• 2 Carrots
• 1 Onion
• 1 Garlic bulb
• 1 Zucchini
•  1 Leek
• 2 tbsp Olive oil
• Season: all purpose seasoning, salt & pepper

To serve

• 2 tbsp coconut milk
• 1 slice sourdough bread

Method

1. Preheat oven to 180°C (350°F).
2. Prepare the vegetables: Place pumpkin, tomato, carrots, onion, garlic, zucchini, and leek on a lined baking tray. Drizzle with olive oil and season generously with all-purpose seasoning, salt, and pepper.
3. Roast for 40–60 minutes, until vegetables are soft and caramelised.
4. Blend: Transfer roasted vegetables to a blender. Add water or vegetable broth to help blend until smooth and creamy (adjust consistency to your liking).
5. Serve hot with a swirl of coconut milk and a slice of toasted sourdough bread on the side.

Nutrition Information (Per Serving)

Includes coconut milk and sourdough bread. Excludes apple black currant greens.

• Calories: 248
• Protein: 5g
• Carbohydrates: 35g
• Fat: 10g
• Fibre: 6g