Mediterranean White Bean & Roast Vegetable Soup

This soup can almost be made with whatever you have left in the fridge, the only thing I feel it always needs is the capsicum, tomatoes, zucchini – but apart from that you could certainly add whatever other root vege you have lying around such as potatoes, sweet potatoes, cauliflower, carrots, pumpkin etc…

A wholesome blend of delicious mediterranean style roast vegetables, with a added bonus of protein giving cannellini beans, blended together creating a sweet and savoury soup.

prep time: 15 minutes

cooking time: 30 minutes

Serves 4

Ingredients

1 – 2 tablespoons olive oil

1 x Red onion

1 x Russian garlic clove

1 x Capsicum

2 x Zucchini

4 x Roma tomatoes kept whole or (tin of tomatoes can be substituted)

2 x Large potatoes, peeled

2 x Carrots

¼ Pumpkin

1 x Handful baby spinach

2 x Tins cannellini beans / drained and rinsed

½ Teaspoon oregano

1 Teaspoon smoked paprika

1x Litre organic veggie stock or broth

Salt & pepper to taste

Grated parmesan cheese or goats cheese to top

Method

Pre heat oven 180 degrees

Roughly cop all vege, place into a baking tray, drizzle with olive oil, cook for 30-45 minutes until tender.

In 1 x large pot, heat olive oil, slowly cooking onions so that they become translucent and soft, add oregano stir in for 1 minute allowing the aroma to come through the onions, add paprika (I like to let the paprika sit for a few moments allowing it to smoke and bring out its flavour, (add a little extra olive oil to blend and then add the next step) garlic, stock, 1 tin of beans (leaving the other for the end), throw in all of your roasted vege, allow to come to the boil, turn temperature down and let the flavours work their magic together for at least 15-20 minutes on a low heat.

Remove from heat, blend with your stick blender (while still in the pot) creating a thick, smooth consistency, add your remaining tin of beans, and baby spinach, stir through, place back onto a low heat, season with S&P.

Serve with fresh parsley, a delicate topping of finely grated parmesan cheese or a crumble of goat’s cheese, fresh seeded sourdough on the side, this wholesome soup will never disappoint, while loading you up with all the healthy goodness.