Preparation: 25mins / Cook: 40mins 

Recipe Serves 6

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Ingredients:
1tbsp olive oil
2 garlic cloves, minced
150g onion, chopped
200g carrots, peeled and chopped
200g celery stalks, chopped
225g sweet potato, chopped
400g peeled butternut squash, chopped
200g sliced cabbage leaves
1400ml vegetable stock
1 tin of chopped tomatoes
2tsp Italian seasoning (or a mixture of dried parsley, basil and oregano)
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Nutritional information per serving:
kcal - 343
Fat - 7g
Saturates - 2g
Carbohydrates - 56g
Sugars - 1g
Fibre - 8g
Protein - 17g
Salt - 2.2g

Method:
1 Heat up a large pot over a medium to high heat and add the olive oil.
2 Add in the onion, carrot and celery and cook for 3 - 5 minutes or until onions are translucent.
3 Add in garlic and cook for 1 minute.
4 Add in sweet potato and butternut squash and cook for a further 5 minutes.
5 Top with the cabbage, tinned tomatoes, vegetable stock and spices and give it a stir.
6 Bring to the boil and then let it simmer, uncovered, over medium heat for 30 minutes. Once ready, the soup will keep for a week in the fridge and freezes well for several months.

Autumn Vegetable Soup

This chunky treat makes a perfect detox for your body and vegan friendly.