Autumn is upon us, so therefore so is soup season. I always enjoy a good bowl of hot soup on a crisp cold Autumn day, but sometimes I find myself wondering how to get the protein in for the meal. Using beans, pulses or lentils is a great way to include some protein in a soup meal.
In an effort to save time and reduce food waste I don’t peel the squash or carrots. Instead I scrub them before removing the tops and tail. The skin is easily blended into the soup and will contribute to some of the fibre content. What is not to love?
Any leftover soup can be stored in the fridge in an airtight container for up to 5 days. Alternatively, this soup freezes really well so you can make a large batch of this to pull out when you need a quick lunch.
Serves 4
Ingredients
- 2 tbsp extra virgin olive oil
- 400g butternut squash, cut into 1″ cubes
- 400g carrots, cut into 1″ pieces
- 1 large onion, cut into 1″ pieces
- 4 clove of garlic, skin on
- 1 tin of chickpeas, drained and rinsed
- 1 stock cube of choice
Method
- Preheat the oven to 180°C fan/ 190°C convection.
- Mix all of the ingredients, except the stock cube, in a large roasting tin. Roast in the oven for 1 hour, stirring half way through.
- Boil 900ml of water and add the stock cube.
- Remove the garlic cloves from their skins and add the roasted vegetables to the stock.
- Blend the soup to the consistency of choice and serve.
Per serving: 276kcal/ 11.5g fat/ 1.7g saturated fat/ 32.7g carbohydrates/ 8.0g fibre/ 7.0g protein