ROASTED VEGETABLE SOUP
RECIPE TYPE
Soup
SERVES
8 to 10
Prep Time: 25 min
Roast Time: 35 min
Cook Time: 10 min
Ingredients
6 carrots, peeled
1 butternut squash (about 1kg), peeled and seeded
1 sweet potato, peeled
2 small onions, quartered
1/4 cup Longo’s Extra Virgin Olive Oil
1 tbsp chopped fresh ginger
2 tsp Longo’s Essentials Curry Powder
1/2 tsp each salt and pepper
1/2 cup Longo’s Raw Cashews
6 cups Longo’s Essentials Low Sodium Vegetable Broth, hot
1 cup Liberte´ Classique Plain Organic Yogourt
1/4 cup chopped fresh herbs (such as parsley, basil or cilantro)
Directions
For a very smooth soup, use a high-powered blender.
NUTRITIONAL INFORMATION
Per serving: 220 calories
Protein 6g | Fibre 4g |
Fat 11g | Sugar 10g |
Carbs 26g | Sodium 320mg |
