Super Soup
40 mins
Serves 4
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Super Soup
instagram.com
40 mins
Serves 4
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Directions
1
Dice all vegetables and add to a large glass oven safe dish. Cover in olive oil, salt, and pepper. Bake for 35 minutes at 375 degrees or until soft.
2
Dice all vegetables and add to a large glass oven safe dish. Cover in olive oil, salt, and pepper. Bake for 35 minutes at 375 degrees or until soft.
3
Dice all vegetables and add to a large glass oven safe dish. Cover in olive oil, salt, and pepper. Bake for 35 minutes at 375 degrees or until soft.
4
Transfer cooked veggies to a large dutch oven, add water (enough to cover), and stock powder. Blend using an immersion blender or countertop blender.
5
Transfer cooked veggies to a large dutch oven, add water (enough to cover), and stock powder. Blend using an immersion blender or countertop blender.
6
Transfer cooked veggies to a large dutch oven, add water (enough to cover), and stock powder. Blend using an immersion blender or countertop blender.
7
Add beans and cottage cheese. Blend again.
8
Add beans and cottage cheese. Blend again.
9
Add beans and cottage cheese. Blend again.
10
Add fresh basil.
11
Add fresh basil.
12
Add fresh basil.
Ingredients
4 fresh tomatoes
4 fresh tomatoes
4 fresh tomatoes
1 cup cherry tomatoes
1 cup cherry tomatoes
1 cup cherry tomatoes
1 red pepper
1 red pepper
1 red pepper
1 white onion
1 white onion
1 white onion
2 garlic cloves
2 garlic cloves
2 garlic cloves
1 cup diced butternut squash
1 cup diced butternut squash
1 cup diced butternut squash
1 540ml can white kidney beans
1 540ml can white kidney beans
1 540ml can white kidney beans
250 grams cottage cheese
250 grams cottage cheese
250 grams cottage cheese
1 litre water
1 litre water
1 litre water
2 tbsp veggie stock powder
2 tbsp veggie stock powder
2 tbsp veggie stock powder
0 salt
0 salt
0 salt
0 pepper
0 pepper
0 pepper
0 olive oil
0 olive oil
0 olive oil
0 fresh basil
0 fresh basil
0 fresh basil
Equipment
oven
glass oven safe dish
large dutch oven
immersion blender or countertop blender