A quick, easy and nourishing soup. Have this for breakfast, lunch or dinner.
Preheat the oven to 180C. Add all of your chosen vegetables (except garlic) to a roasting tray with the coconut oil, butter or ghee and roast for 20-25 minutes.
After 20 Minutes to 25 Minutes check the veggies and turn them over to make sure they cook evenly. Add the garlic to the trays and continue to cook until everything is golden brown.
Once ready, add all of the veggies to a large saucepan along with all other ingredients (except for garnishes).
Allow to simmer on the stove until desired (you can slow cook this down to intensify all of the flavours, or quickly cook then blitz to puree).
Once ready, ladle into bowls and garnish with cream or yoghurt, dulse flakes, herbs and some of the pepita seeds.
Store any leftovers in the fridge for later.
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Ingredients
Directions
Preheat the oven to 180C. Add all of your chosen vegetables (except garlic) to a roasting tray with the coconut oil, butter or ghee and roast for 20-25 minutes.
After 20 Minutes to 25 Minutes check the veggies and turn them over to make sure they cook evenly. Add the garlic to the trays and continue to cook until everything is golden brown.
Once ready, add all of the veggies to a large saucepan along with all other ingredients (except for garnishes).
Allow to simmer on the stove until desired (you can slow cook this down to intensify all of the flavours, or quickly cook then blitz to puree).
Once ready, ladle into bowls and garnish with cream or yoghurt, dulse flakes, herbs and some of the pepita seeds.
Store any leftovers in the fridge for later.
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