Super Soup

• 份量: Makes 4 servings
• 總時間: 35 minutes

食材

I absolutely love this soup - I know that when a batch of this soup is prepped in the fridge I have a week of filling, nutritious lunches ahead. You can totally adapt this recipe to the veggies you love, but here’s my general recipe.

Here’s what you’ll need

4 fresh tomatoes

1 cup cherry tomatoes

1 red pepper

1 white onion

2 large cloves garlic

1 cup diced butternut squash

1 540ml can of white kidney beans

250mL cottage cheese

1 litre water

2 tbsp veggie stock powder

salt, pepper, olive oil

步驟

Dice all your vegetables and add to a large glass oven sage dish. Cover in some olive oil, salt and pepper and bake for about 35 minutes at 375 degrees or until everything is soft.

Transfer soft, cooked veggies to a large ditch oven with 1 litre water (ish, make sure it’s enough water to cover the veggies you use) along with the stock powder. Use an immersion blender or blender to blend soup.

Add beans and cottage cheese. Blend again in a countertop blender or using immersion blender.

Add some fresh basil and enjoy 😊❤️