Mixed Root Vegetable Soup

Ingredients

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• Baby Potatoes Baby Potatoes 3 3
• Sweet Potato Sweet Potato 1 1
• Cherry Tomatoes Cherry Tomatoes 150g 1 cup
• Carrot Carrot 2 2
• Red Onion Red Onion 1 1
• Fresh Parsley Fresh Parsley 15g 1/2 cup
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Paprika Paprika 1/2 tsp 1/2 tsp
• Dried Thyme Dried Thyme 1/2 tsp 1/2 tsp
• Garlic Garlic 1 clove 1 clove
• Table Salt Table Salt 1 and 1/2 tsp 1 & 1/2 tsp
• Ground Black Pepper Ground Black Pepper pinch pinch
• Water Water 750ml 3 cups
• Topping:
• Dill Dill 10g 1 cup
• Vegan Yogurt Vegan Yogurt 3 tbsp 3 tbsp
• Fresh Bread Fresh Bread 1 slice 1 slice

Instructions

1. 1.Heat the olive oil in a large pot. Add the minced garlic, fry for 2-3 minutes until the garlic turns slightly golden in colour.
2. 2.Dice the potatoes, sweet potatoes, carrot, tomatoes and red onion. Add all to the pot as well as 800ml of hot water.
3. 3.Cook and stir until the water is boiling, add the fresh chopped parsley, paprika powder and dried thyme.
4. 4.Reduce heat to medium-low, cover and simmer for 20 minutes.
5. 5.Add salt and pepper to taste, simmer on low for another 5 minutes, stirring occasionally.
6. 6.Blend the soup with a hand blender.
7. 7.Serve the soup with vegan yogurt, toasted bread and garnish with dill. Alternatively allow to cool fully and serve cold like gazpacho soup.

Nutritional Information

• Calories:
  255
• Fat:
  14g
• Sodium:
  981mg
• Carbs:
  34g
• Sugar:
  9g
• Protein:
  5g