Detox veggie soup

Still January for this author, so it's only natural to crave hot, heart-warming dishes, that will boost our immune systems and help us fight the winter blues.

This soup is one of the simplest, easiest dishes you can make, using what you have on hand-we did an orange vegetable focus, but that doesn't mean that your sad looking celery on the fridge cannot also go in!

This recipe is ideal for batch making and storing in deep freeze, suitable for a quick lunch, or a perfect first dish for your dinner parties. 

Ingredients: 

4 wedges of pumpkin

2 sweet potatoes

1 sweet bell pepper

2 carrots

10 chestnuts

1 head of garlic, whole, with the top part removed

Handful of cherry tomatoes

1 onion

Sprinkle of thyme, paprika, curcumin salt and pepper

50gr of our Vendema Organic Extra Virgin Olive Oil 

Do the magic: 

Prep will take under 10 minutes-we promise!

Preheat your oven at 180C and just roughly chop all your ingredients. Lay them on a baking sheet, sprinkle all the spices and top up generously with your Vendema Organic EVOO. 

Bake everything for 35 mins, and when soft and squishy, place the veggies into your blender, squeeze the garlic out of its coat too and blitz until super smooth. You may need to loosen the mixture with some hot water or vegetable broth, to achieve your super smooth consistence. 

Plate your soup, and finish it up with some extra ground pepper, a splash of your Vendema Organic EVOO and a slice of warm sourdough.

Enjoy!