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Golden Soup

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This recipe feels like a holiday in a bowl. My children love it too, and it's so easy to prepare that 'little hands' can help with the vegetables. I call it 'golden soup' because when you blitz it, it looks like liquid gold.
Serves
6
Prep
15 minutes
Each 290g serving contains (excludes serving suggestion)
KCal
60
Carbs
8.1g
Fibre
3.4g
Protein
3.5g
Fat
0.5g
Saturates
0.10g
Sugars
6.1g
Salt
0.50g
Ingredients
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Ingredients
1 red onion
1 white onion
1 red pepper
2 yellow/orange peppers
2 large or 4 small courgettes
2 tomatoes
pinch dry, mixed herbs
1 heaped tsp nutritional yeast
spray oil (optional)
1 low-salt stock cube (optional)
500ml boiling water
  1. Preheat oven to 180°C (160°C fan)/350°F/gas 4.
  2. Chop all the veg into chunks, sprinkle with dry mixed herbs and nutritional yeast, spray with oil of choice to speed up the process of roasting. I often roast without and the veg roast nicely and retain their moisture. Place in middle of oven for 25 – 30 mins until veg are bronzed and browned on the edges.
  3. Separately stir stock into warm water ready to add to the blitzer.
  4. Stir and blitz and pour into a pan and warm. Check your seasoning and serve.
Chefs tips

This recipe has been created by Balance cover star, Shivali, as part of her journey to diabetes remission. 

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