Recipe by Amelia Littlejohn
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This delicious roasted carrot & butternut squash soup is the most delicious plant-based soup recipe full of nutrients such as vitamin A, beta-carotene, vitamin K, fibre and even plant based protein thanks to the butterbeans.
The soup is super thick, creamy and full of flavour. Serve with warm, crusty bread for a perfect meal
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- 400g carrots
- 350g butternut squash
- 800ml vegetable stock
- 1 x 400g tin of butterbeans
- 1 white onion
- 8g fresh coriander
- 2 tbsp olive oil
- 1 tsp chilli flakes
- To taste salt and pepper
Utensils
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Step 1
Pre-heat the oven to 180 degrees celsius
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Step 2
Peel and chop the carrots and butternut squash. Place on a baking tray with 1 tbsp olive oil, salt & pepper. Mix everything together to make sure the vegetables are well coated. Place in the oven to roast for 30 minutes and then leave to cool
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Step 3
Add 1 tbsp olive oil to a saucepan. Chop the onion and add to the heated saucepan, allow to gently cook until brown then remove from the heat and leave to cool
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Step 4
Once cooled, add the roasted vegetables, softened onion and vegetable stock water to your Ninja Kitchen food processor. Blend for 1 minute
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Step 5
Drain and rinse the butterbeans and add to the blender along with the fresh coriander, chilli flakes and plenty of salt and pepper. Blend again for 1 minute
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Step 6
Pour the smooth mixture into a saucepan and gently heat until hot and ready to serve!
