Guest Blogger Kath and Jade
Sisters Kath and Jade, both passionate about food, hope you enjoy their recipes. See all recipes by Kath and Jade
Perfect for the cold weather! Kath and Jade's Food Journal: bit.ly/panaceas...
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
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