Recipe: Roasted Winter Veggie Soup with Garlic & Thyme

Eating seasonally is a wonderful way to boost your health. In July, we're loving this Roasted Winter Veggie Soup with Garlic & Thyme recipe.

It is so easy to make and such a great way to get a bunch of anti-inflammatory ingredients in your body in one go. Butternut squash is high in potassium, helping to keep your blood pressure in check; and thyme helps to fight acne and boost immunity.

Ingredients

• 1 large butternut squash

• 2 carrots

• 3 stalks of celery

• 1 large onion

• 5 cloves of garlic

• 6 sage leaves

• 6 sprigs of thyme (stems removed)

• 1 sprig of rosemary (stems removed)

• ¼ teaspoon cayenne red pepper powder

• salt and pepper, to taste

• 2 tablespoons olive oil

• 3 + ½ cups vegetable stock

Method

1. Preheat the oven to 180°C. 

2. Peel, pit and chop the veggies into bite-sized pieces, and toss in a combination of the olive oil, herbs, and spices. 

3. Roast for 1 hour or until tender. 

4. Combine in a food processor with 1 cup veggie stock (or use a stick blender). 

5. Pour into a large saucepan, add the rest of the stock and simmer on low for 10 minutes.

6. Garnish with additional fresh herbs and serve with warm, crusty sourdough bread.