Warm Up with a Delicious Bowl of Roasted Root Vegetable Soup

This actually was my lunch today, totally delicious plus it used up some veggies I had kicking around in the fridge.

*It also contains a secret ingredient *

Here's the recipe 👇🏻

Roasted Root Veggie Soup

Ingredients

• 1 Butternut Squash

• 2 Red Onions

• 2 Carrots

• 2 Sweet Potatoes, small

• A good thumbsized piece of Ginger

• 3 or 4 cloves of Garlic

• 1 fresh Chilli, to taste - seeds removed if it is too hot

• 1 Vegetable stock cube dissolved in 1 Litre of water (add more if needed)

• 1 Scoop of Pea Protein Powder - the Secret Ingredient!

• Cheese of choice to sprinkle on the top

• Pumpkin seeds, toasted (optional)

• Coriander or any other fresh herbs

• Sea Salt and Pepper to season

Method

1. Preheat oven to 200°C and grab 1 or 2 good sized baking trays

2. Chop up the root vegetables (except the garlic, ginger or chilli) tip onto the baking trays and jumble up together with a good glug of extra virgin olive or avocado oil.

3. Season with sea salt and pepper.

4. Put in the oven and set a timer for 30 minutes.

5. Whilst the roots are roasting, chop up the garlic, ginger and chilli and gently cook in a teaspoon of oil, in a large saucepan.

6. Once the roots have roasted, add them to the saucepan and pour over the stock with the protein powder mixed in - obviously the protein powder is optional but it will add up to 28g of protein to your soup and you won't taste it, it's a win win!

7. Once everything has heated through, blend together until you get an nice thick wholesome soup.

Enjoy!