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
Preheat oven to 200°C and grab 1 or 2 good sized baking trays
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.
Season with sea salt and pepper.
Put in the oven and set a timer for 30 minutes.
Whilst the roots are roasting, chop up the garlic, ginger and chilli and gently cook in a teaspoon of oil, in a large saucepan.
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!
Once everything has heated through, blend together until you get an nice thick wholesome soup.
Enjoy!
