Vegetable Soup
Serves 6. Ready in 1.5 hours.
Ingredients
2 cups pumpkin
1 cup cauliflower
1 zucchini
2 potatoes
1 red capsicum
1 litre water
2 teaspoons paprika
2 teaspoons chilli
2 teaspoons parsley
1 teaspoon salt
1 teaspoon pepper
2 teaspoons olive oil
½ cup cottage cheese
¼ cup sour cream
Method
1. Dice vegetables and add to a large saucepan with paprika, chilli, parsley, salt, pepper and olive oil.
2. On medium heat, brown vegetables stirring regularly.
3. Add water to the pot and mix well. Reduce heat, cover and simmer for up to 45 minutes. Stir as needed.
4. Remove from heat and let cool.
5. Blend until smooth (do not attempt to blend until cooled!) . Add cottage cheese and sour cream, blend again until well combined.
6. Serve or store for later.
Notes
Add or swap any vegetables as desired.
Try roasting or air frying the vegetables for better flavour.
If serving later or there are leftovers, try storing in individual or family serves in the freezer and reheat when ready.
Do make sure you let the soup cool properly before blending!
NUTRITION
Calories: 150 (Kilojoules: 627)
Protein: 7.5g
Fat: 6.5g
Saturated Fat: 3g
Carbs: 13g
Fibre: 4g