Serves 3-4 | Prep time: 15 mins | Cooking time: 40 mins

INGREDIENTS

• 3 carrots
• 2 medium sweet potatoes
• 1 onion
• 1/4 medium-size pumpkin
• 1 large parsnip
• 2 celery sticks
• 3 garlic cloves
• 1 can butter beans
• 1L/34 fl.oz vegan veggie stock
• Large handful fresh herbs (we used parsley & coriander)

METHOD

1. Pre-heat the oven to 220C / 425F. Line 2 oven trays with baking paper and set aside.
2. Dice the carrots, sweet potatoes, pumpkin and parsnip, thickly slice the onion and put the whole garlic cloves on the tray – spreading evenly. Lightly coat the vegetables with olive oil, then put this tray in the oven to start roasting.
3. Once the vegetables are mostly cooked take them out and allow them to cool slightly. In a large pot fry off the celery sticks, add your veggies, cover in veggie stock, add the beans and fresh herbs and allow to cook until everything is completely soft.
4. Using a stick blender or any blender, pulse your soup until smooth.

Serving suggestions: Dukkah, Fresh herbs, Splash olive oil, Coconut milk