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Shape Me the 30 day plan by Susie Burrell
Roast Veg Soup

Roast Veg Soup

A free weight loss recipe on Shape Me, by Susie Burrell

gluten-free  vegetarian  nut-free  egg-free  wheat-free 

Serves4
Calories260
Fat9g
Protein11g
Carbs31g
Fibre7g

Tell us your goal

lose 3-5kg lose 5-10kg

A delicious, warming dinner option as the weather gets cooler.

Ingredients:

  • 2 carrots, chopped roughly
  • 1 parsnip, chopped roughly
  • 500g pumpkin, chopped roughly
  • 350g sweet potato, chopped roughly
  • 1 capsicum, chopped roughly
  • 2 onions, halved
  • 4 cloves of garlic
  • 750ml gluten free vegetable stock
  • 1 cup light sour cream
  • Fresh thyme

Preparation Method:

  1. Preheat oven to 180°C and on a large baking tray assemble the vegetables and give a light brushing with olive oil.
  2. Bake for an hour, turning occasionally.
  3. Remove the capsicum, but continue to bake other vegetables for a further 30 minutes.
  4. Once the capsicum is cooled, remove the skin (this should rub off easily) and blend with the carrot, parsnip and onion.
  5. Add in the pumpkin, sweet potato, garlic and half the stock - puree until smooth.
  6. Place in a pan with the remaining stock and heat through serving with a 1/4 cup of sour cream on top and sprinkled with fresh thyme.