Roasted squash and pepper soup

With no chopping to be done this is truly a fuss-free vegan soup. Skip the roasting step (exclude the oil) and simmer the ingredients in vegetable stock if you’d prefer a fat-free option.

Roasted squash and pepper soup

SERVES

4

PEOPLE

PREP TIME

8

MINUTES

COOKING TIME

40

MINUTES

Ingredients

  • 100g frozen chopped onion

  • 100g frozen chopped peppers

  • 300g frozen chopped butternut squash

  • 2 tsp chopped garlic (from jar or freezer is fine)

  • 2 tbsp vegetable oil Salt and pepper

  • 1 vegetable stock cube and hot water will be needed for finishing

Method

  1. Put the onion, peppers, squash, garlic and vegetable oil onto a large baking tray. Mix well. Season with salt and pepper.

  2. Roast in the oven at 180°C degrees for 40 minutes.

  3. Remove from the oven and allow to cool before blitzing with a little vegetable stock made with a stock cube until you get the consistency you like.

  4. This soup will keep in the fridge in a sealed container for up to 3 days and is perfect for freezing for reheating another day.

  5. Recipe Suggestion: Add 2 teaspoons of garam masala to the roasting tray for a warmer spiced flavour soup.

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