Roasted Vegetable Soup

Healthy Roasted Vegetable Soup Recipe serves 4-6 

low fat, gluten free, clean eating friendly, vegan 

1 medium eggplant (~250g), washed, peeled if desired and cut into chunks*

3 large carrots, peeled and cut into chunks(~300g)

1 small leek, cut into chunks

2-3 large potatoes (~450g), washed, peeled if desired and cut into chunks 

~5 cloves of garlic**

1 cup mushrooms, washed and quartered (~100g)

2 medium zucchini (~250g) 

1 medium sweet potato (~150g)

2-3 tsp garlic salt (to taste)

pepper 

3-4 cups water 

Optional but recommended: Fresh basil and parsley, finely chopped

To serve: Fresh herbs and a dollop of greek yogurt/cream if desired

• Preheat your oven to 200C/395F 
• Place your veggies on a baking tray lined with baking paper and bake until they just start to soften and brown up (about 20-40 minutes) and then remove from the oven. If they're browning too fast, turn the heat down slightly and cover your veggies with foil. 

Stovetop Directions:

• Place your veggies into a large saucepan with 3-4 cups of water (just enough to cover everything). 
• Bring your soup mixture to the boil and add in your garlic salt, pepper and additional herbs if desired.
• Once your soup has come to the boil, turn it down to a simmer and allow to cook until your veggies are soft. 
• Once your veggies are soft, transfer your soup into a blender and blend until smooth. If needed, return your soup back to the pot to thicken and reduce to your desired thickness. 
• Serve immediately, sprinkled with some fresh herbs and a dollop of plain greek yogurt/cream if desired.
• The soup will keep in the fridge for up to a week or can be frozen in individual portions to eat later

Spiced carrot and bean sprout coleslaw

Just because i thought it sounded an interestingly different salad. It looks like it can be easily reduced to a smaller quantity, and you could leave out the cayenne pepper (very hot)

INGREDIENTS

8 medium-sized carrots (about 1 kg); 2 cups fresh bean sprouts, rinsed well and drained; 2 tbsp coriander leaves; 2 tbsp fresh mint leaves; ½ cup sultanas

Dressing: ½ cup whole-egg mayonnaise 1 ½ tsp ground cumin; 1 ½ tsp ground coriander; ½ tsp ground turmeric; ¼ tsp cayenne pepper, ½ tsp sea salt or to taste



METHOD

Peel the carrots and either cut them into very small julienne (with sides about 1mm thick), or grate them through the largest holes on your grater. You can also scrape a zester along the carrot which will produce thin ribbons, and this produces the best looking result, but this is the most time-consuming to do. Place the carrot into a large bowl.

Place the beans sprouts between layers of paper towel and pat dry. Add to the carrots, together with the sultanas, torn mint leaves and coriander leaves. Toss briefly to combine.

Mix the dressing ingredients together and add half only to the carrot mixture. Toss through gently, then add a little more if you need it. You only want to flavour the salad, not swamp it. Use it sparingly.

Pile the salad onto a serving platter or into a bowl and serve immediately.