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Hearty Vegetable Soup

By January 7, 2022No Comments

This hearty and warming Vegetable Soup is like a hug in a mug, best enjoyed with a slice of fresh sourdough. Any leftovers can be frozen … that is if there are any!



  • 1 small butternut squash
  • 2 medium carrots
  • 1 white onion
  • Olive oil
  • Salt & pepper
  • 1 garlic clove, minced
  • 1/2 tsp ground all-spice
  • 1/2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 litre of good quality vegetable stock
  • Plain yoghurt
  • Mixed seeds (sunflower, pumpkin, sesame)
  • Flat leaf parsley
  • Sourdough or other rustic bread


  1. Heat the oven to 180C/375F.
  2. Give the butternut squash a good scrub. Cut it into half and remove the seeds and strings. Cut the squash into slices and then into small cubes.
  3. Peel the carrots and onions and cut them all into small pieces.
  4. Scatter the vegetables onto a baking sheet, drizzle with some olive oil and add some salt & pepper. Place the baking sheet in the oven for 30 minutes.
  5. Remove from the oven and add to a large pot on the hob, together with the spices and the finely chopped garlic. Heat through for a minute or two. Add the vegetable stock and keep at a simmer for 2-3 minutes.
  6. To blend, use either a handheld stick blender or pour into a blender jug (the blender jug will give a smoother consistency). Taste and adjust seasoning with salt & pepper if needed.
  7. Serve in bows with a dollop of yoghurt, a table spoon of mixed seeds and some flat leaf parsley on top; a fresh rustic bread works well with this soup.

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