As promised - a delicious soup recipe that is high in beta-carotene rich vegetables. Have a read of last weeks blog to learn about the benefits and why we should all be making an effort to include foods rich in beta-carotene in our diets.
  • 2 x red peppers
  • 1 x large orange sweet potato
  • 100g cherry tomatoes
  • 2 x carrots
  • 1 x onion
  • 1 x clove of garlic
  • 400ml of vegetable stock
  • Olive oil
  • Salt and pepper to taste
  1. Preheat the oven to 180degrees
  2. Dice the carrots sweet potato and red pepper up into about 1cm size cubes. Leave the cherry tomatoes and garlic whole.
  3. Add the vegetables (except the onion) to a baking tray, drizzle with olive oil and roast for about 30minutes
  4. Once soft and slightly charred remove from the oven.
  5. In a pot and the diced onion and more olive oil and sauté for about 5minutes.
  6. Add the vegetable stock to the onions and bring to a simmer.
  7. Add the roasted vegetables in and leave to simmer for another 5minutes.
  8. Remove off the heat, using a hand held blender, blend until you have a smooth consistency.
  9. Server with your favourite crusty bread and butter.
This recipe can easily be double or even tripled and frozen in portions so you always have a nutritious soup on hand.