21 September 2016

Creamy Roasted Vegetable Soup

Now we are moving into autumn, how about a nice warming soup for the colder months? As much as we dislike the cold, its one of the seasons we all have to grin and bear until next summer (can't wait!), let light up the dark evenings with this luscious hearty soup. This recipe is gluten, dairy, soya, nut and seed free.

Serves 2

1 courgette (zucchini), chopped
1/4 butternut squash, chopped
2 carrots, chopped
½ yellow onion, chopped
1 tablespoon olive oil
1 teaspoon sea salt/ black pepper
1 cup dairy-free milk

ROAST THE VEGETABLES. Preheat oven to 400 degrees. Place vegetables on a baking sheet and drizzle with olive oil and sea salt. Roast vegetables for 20 minutes.

PREPARE THE SOUP. Place roasted vegetables into a blender and blend, slowly add in the milk to get a creamy consistency. Once you have your desired consistency, season and serve.