Skip to main content

Ah summer, it’s great isn’t it? The sun is shining, the little ones are loving all the time outdoors and everyone seems just a little bit brighter. One of my favourite things about it is the beautiful array of colourful vegetables that it brings about. Asparagus, courgette, squash, peppers, chard and carrots, the list goes on and on.

What better way to utilise those fabulous veggies than in this vibrant phytonutrient, fibre-packed soup? It is so simple and takes minimal effort to make…a perfect combination for all us mums who want good grub on the table without too much hassle.

Why you’ll love this recipe:
It doesn’t take any fancy knife skills to create this nutritious soup – just rough chop, roast and blend!
You’re very likely to have most if not all of these ingredients already on hand. If not, it’s easy to swap the veggies for whatever you have available
It is a great base recipe. Once you’ve mastered it, you can really start to experiment with different vegetables, herbs and spices.

How many servings will this make?
The recipe should give you about 2 servings. One for now – one for the freezer!

What could I top it with?
Top with toasted nuts or seeds (pumpkin would work well) for an extra dose of fibre and healthy fats. Or to pack a bigger protein punch, try adding my spicy roasted chickpeas.

It’s 30c outside, I’m not sure I want a steamy bowl of soup! Any suggestions?
Not to worry! Try adding some chilli and strong herbs – like coriander – chill, and serve cold as a gazpacho. Flavours tend to dull a little when food is cooled so adding some spice and strong flavours will give it a lovely punchy taste.

All you need:

  1. 400ml vegetable stock or chicken broth
  2. 1 onion
  3. 1 clove garlic
  4. 1 medium size squash
  5. 1 courgette
  6. 2 peppers (red or yellow)
  7. 4 tomatoes
  8. Salt and pepper
  9. Olive oil

All you do:

  1. Preheat the oven to 180c
  2. Roughly chop the vegetables – when I say roughly, we’re talking big chunks don’t take time over it
  3. Mix the veggies in olive oil and place them on a baking tray
  4. Place the baking tray in the oven for 45 minutes or until the squash is tender. Check after 35 minutes as you may need to remove the garlic and onions first
  5. Heat the stock in a pan and add the roasted vegetables. Let it come to boil and simmer for 5 minutes.
  6. Blend with a hand blender and enjoy

Do you prefer it hot or cold? If you enjoyed this recipe, upload a photo and don’t forget to tag me in your creations on Facebook and Instagram @wellnourishedclub