I’m always overly ambitious when it comes to the number of vegetables I buy. I have the best intentions, but as Madonna once said, they road to hell is paved with good intentions. By the end of the week, there’s always a bunch of limp spring onions and overly soft courgettes that are in need of some TLC. This soup is the perfect way to use them up. The leftover veg are roasted in herbs and spices to really bring out their flavour.
100% Plant-Based & Gluten-free
Keeps for up to 3 days in the fridge
- 2 large leeks, sliced
- 2 courgettes, sliced
- 1 bunch of large asparagus spears / 2 bunches of regular asparagus spears, sliced
- 1 bunch of spring onions
- 3 large cloves of garlic, finely chopped
- 1 red chilled, deseeded and finely chopped
- Handful of fresh basil, finely chopped
- 3 tbs dried oregano
- Pinch pink Himalayan salt and cracked black pepper
- 3 tbs extra virgin olive oil
- 2 tsp vegetable bullion
- 300ml soy milk
- 400ml water
Preheat the oven to 180.
Arrange your sliced courgettes, leeks and asparagus onto three baking trays. Drizzle each with a tablespoon of olive, a tbs of oregano and a pinch of salt and pepper. Divide the chopped garlic, spring onions and chilli between each tray, toss the vegetables to evenly coat in the oil and spices.
Roast in the oven for 30 – 40 minutes, shaking every 10 minutes. When the vegetables are soft, they’re ready to be taken out.
Place the roasted veg in a large soup pot along with the water, vegetable bullion and soy milk. Bring to the boil and then reduce to the lowest heat setting, leaving it to simmer for around 15-20 minutes.
Using a stick blender or liquidiser, blend 3/4 of the soup. If it needs a little more seasoning, you can add it at this point.
Serve with some fresh crusty bread & enjoy
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