Ingredients

• 3 carrots
•  2 medium sweet potatoes
• 1 onion
• 1/4 pumpkin
• 1 large parsnip
• 2 celery sticks
• 3 garlic cloves
• 1 can butter beans
• 1L vegan veggie stock
• Large handfull fresh herbs (we used parsley & corriander)

Method

1. Pre-heat the oven to 220C / 425F. Line 2 oven trays with baking paper & set aside.

2. Dice the carrots, sweet potatoes & pumpkin, thickly slice the onion & put the whole garlic cloves on the tray- spreading evenly. Lightly coating the vegetables with oil, put this tray in the oven to start roasting.

3. Once the vegetables are mostly cooked take them out & 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