Roasted Veggie Soup Recipe

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It’s definitely soup-time at the moment – the chilly weather that we’re having over this side of the world certainly calls for warming foods such as soups and broths.

This soup recipe is one of my favourites and I love making a big batch of it so that I can freeze portions.

It contains lots of lovely orange veggies (carrots, pumpkin and sweet potato) which provide plenty of nutrients including beta-carotene (which converts to vitamin A) and vitamin C. These wonderful antioxidants help promote healthy skin and are great for your immune system – very important in winter time!


  • 2 parsnips
  • 3 carrots
  • 2 onions
  • 4 cloves of garlic
  • 1 butternut pumpkin
  • 2 sweet potatoes
  • 1 vegetable stock cube
  • 1/2 tsp dried oregano
  • Salt and pepper to season


  • Wash and peel all the veggies.
  • Chop the parsnips, sweet potatoes, pumpkin and carrot into small chunks.
  • Dice the garlic and slice the onion.
  • Place all the ingredients onto a baking tray and roast in the oven at 175°c for approx 45 mins (keep an eye on them to make sure that they don’t burn).
  • In a large pot, boil 3 litres of water with 1 vegetable stock cube. Then add the herbs.
  • Once boiling, add the roasted veggies and simmer for approx 30 minutes.
  • Season with salt and pepper to taste
  • Blitz in a blender until smooth.


Hope you enjoy this yummy soup as much as I do!


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Michelle is a qualified Naturopath, Nutritionist, Reflexologist and Reiki practitioner who is passionate about living a holistic lifestyle and helping others to achieve their health goals. She is also a Jungle Body Dance Fitness Instructor, which not only keeps her fit but also helps her to inspire others to feel confident and get in shape.

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