SOUP SEASON 💚

It’s officially soup season and this is the recipe that I always make on repeat. There’s nothing better than a warm, cosy bowl of homemade soup to dunk a slice of crusty bread into 🍁🍂

This recipe’s perfect for a family, batch cook or for impressing friends - roasting the vegetables first, adds so much more flavour, that you’re going to want a second helping 👌💯😍

Roasted vegetable soup
Recipe - don’t forget to swipe for ingredients pics ☺️

Ingredients
1 butternut squash, halved
2 red peppers, halved
4 - 5 carrots, peeled
2 red onions, halved
2 handfuls cherry tomatoes
1 bulb of garlic
Olive oil
2 tbspn @marigoldhealthfoods nutritional yeast
1 carton silken tofu (or tin of chickpeas)
500ml @marigoldhealthfoods bouillon vegetable stock
Salt and black pepper to season
Topping - crispy chilli oil and yogurt

Method
- prepare the vegetables as described and place them in a roasting tray
- Slice the very top off the garlic, drizzle with olive oil and wrap in greaseproof paper, then add it to the tray
- Drizzle the vegetables with a little olive oil
- Roast in the oven at 200* until the butternut squash and other vegetables are soft
- Add the vegetables to a food processor, scooping the flesh from the butternut squash and squeezing the roasted flesh from the garlic
- Add a carton of silken tofu, (or tin of drained and rinsed chickpeas if you prefer )
- blend until smooth, adding a little vegetable stock if needed to loosen
- Pour into a saucepan and heat through
- Check the seasoning and add the remaining vegetable stock until you have your desired consistency
- I’ve served mine with a swirl of vegan yogurt, drizzle of crispy chilli oil and some toasted sourdough
- Enjoy ☺️

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