Roast Veggie Soup

Updated: Aug 20, 2021


Nutrition Clients - Varies

General Subscription - 3 servings


200 grams pumpkin, peeled and diced

1 carrot, diced

1 can cannellini beans

1 can chopped tomatoes

Baby spinach or silverbeet, roughly chopped

1 stalk celery, diced

1 onion, diced

Garlic cloves, minced

1 vegetable stock cube

1 cup water

1 tablespoon Italian herbs

1 teaspoon garlic n herb seasoning

1 teaspoon brown sugar

Olive oil ⭑


Preheat oven to 180°C and prepare an oven tray. Add the pumpkin and carrot onto the tray, spread out evenly then drizzle and toss with oil and season to your liking. Bake for 25 - 30 minutes or until tender. Meanwhile, heat oil in a large pan over a medium to high heat, cook the onion and celery until fragrant then add garlic stirring for a further 1 minute. Add cannellini beans, tomatoes, Italian herbs, garlic n herb seasoning, stock cube, brown sugar and water. Bring to a boil then reduce heat and simmer for 10 minutes. Add roast veggies to the Ribollita along with the spinach or silverbeet and cook until greens are wilted. Serve on it's own or with toasted ciabatta. Enjoy!

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