The beauty of this soup is that you can simply roast any veggies you might have left over in the fridge. I generally make my soup on a Sunday and enjoy for lunch on a Monday in-between my busy work day. You can use any beans, if you have them (just make sure they are cooked first unless you are using lentils), and I have lots of dried organic mung beans in my cupboard as I use them for sprouting. I thought I’d add them to this soup to see what the result was, it was yummy.

You’ll need:

A baking tray full of chopped veg - I used potato, carrot, sweet potato, peppers, onion - basically what was hanging around in my fridge and about to turn. I peeled the onion and sweet potato.

3 cloves of garlic, leave the skins on a pop it off later after roasting.

Oil to drizzle over the veg. I used avocado.

1 stock cube - I adore Kallo.

1/2 cup of some kind of pulse, I used Mintons organic mung beans. Make sure you cook them first if the packet says so. I boiled mine in water for about 20 mins until soft.

Spice mix: I used turmeric, chilli powder, curry powder, - 1 tsp of each (the chilli powder was a bit spicy! as I have missed that so much after the lack of it in Colombia, so you might want to add less :))

A pinch of sugar.

Water to cover.

How to:

Roast all of the veg in the oil on 180c for about 40 mins, check and stir it a couple of times, and if it starts to look a bit crispy turn the heat down or turn it off. The hardest veg should be al dente to know when it’s done. Leave to cool and slip the skins off the garlic.

Add this to the pan with the spice mix, stock cube, pulses, and add enough water to cover the top of the contents.

Quickly boil for about 10 mins.

Blitz with a stick blender or similar.

If you want to have it the next day or even the next day, put it in the fridge after cooling and it keeps really well!

Enjoy.