Ingredients:
- 750g butternut squash, parsnips and carrot
- 1 onion, cut into
- 2 tbsp coconut oil
Method:
Preheat the oven to 200C, fan 180C or gas 6.
Cut the vegetables in 2 cm chunks and spread them on a roasting tray with 2 tbsp of coconut oil. Season and toss well. Roast the vegetables for 45 minutes.
Put the vegetables from the oven in a large pan. Add 1,5 liters cold water and simmer. Cover and cook for 20 minutes.
Leave the soup to cool slightly and whizz with a food processor or handheld blender. Return to the pan and reheat gently. Season and add some delicious walnut and sage pesto to serve.
Cut the vegetables in 2 cm chunks and spread them on a roasting tray with 2 tbsp of coconut oil. Season and toss well. Roast the vegetables for 45 minutes.
Put the vegetables from the oven in a large pan. Add 1,5 liters cold water and simmer. Cover and cook for 20 minutes.
Leave the soup to cool slightly and whizz with a food processor or handheld blender. Return to the pan and reheat gently. Season and add some delicious walnut and sage pesto to serve.
This roasted vegetable soup is amazing with some walnut and sage pesto, which will be on my blog.
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