Veggie Soup

I love this soup for a Sunday. I tend to have some sort of roast meat on a Saturday night (we generally eat meat only once or twice per week) and then use the bones to make stock for soup on a Sunday. So much goodness to be enjoyed from home made stock! For instructions on how to make your own stock see my recipe here.

This is my favourite recipe. Chop up a few extra roast veggies the night before to go with the meat and the soup ingredients are all ready to go!

Recipe adapted from https://www.lowtoxlife.com/fridge-scraps-soup/

RECIPE

Ingredients serves 4 (DF, GF)

• 1 large onion

• 2 tbsp olive oil

• 3 cups stock (chicken, beef or veggie)

• 2 cups roughly chopped kumara

• 2 cups zuchinni

• 2 medium beetroots

• 2 cups spinach

• 2 carrots and a 1/2 cup cauliflower

• 1 tsp oregano

• 1 tsp paprika

• 1 tsp sea salt

• dried chilli to taste

• Juice of 1/2 a lemon at the end

Instructions

• Saute onion

• Add all veggies, stock, herbs, paprika and salt and cook on a gentle boil for 25 minutes, or if you have an instant pot, add everything in and pressure cook for 12 minutes.

• Blitz soup in a food processor, blender or with a stick blender until super smooth.

• Add a dollop of yoghurt and some coriander to serve.