Pumpkin, Sweet Potato and Carrot Soup

Hello to my fellow carers! To help you celebrate the inspiring season of Spring, we are featuring some delicious and colourful culinary delights, guaranteed to fertilise the soul and bring a little healing to the body.

Enjoy!

Celebrate immunity with this delightful soup, packed with vitamin C and vitamin A rich vegetables. Also rich in fibre, this warm bowl of goodness assists in improving digestive function while boosting the immune system.

INGREDIENTS

• 1 brown onion sliced
• 2 cloves garlic
• 1 tablespoon oil
• 1L reduced salt vegetable stock
• 300g sweet potato cut into cubes
• 100g potato chopped into cubes
• 400g butternut pumpkin chopped into cubes
• 200g carrots chopped into cubes
• 1 zucchini chopped into large chunks
• 1 medium gala apple chopped
• 1⁄2 teaspoon vanilla extract
• 40g unsalted butter
• 1 teaspoon cinnamon
• Salt and pepper to taste

METHOD

Preheat oven to 180°C. Place onion, garlic, oil and vegetables into a lined baking dish. Bake for 30-40 minutes (until golden and roasted). Transfer to a large pot. Add butter, apple and stock. Simmer for 10 minutes. Turn off the heat and add vanilla and cinnamon. Transfer to a blender, or food processor, pulse for 30 seconds then blend until smooth. Add salt and pepper to taste.

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