Vegetarian

Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Total time: 30 min
Yield: 1
Ingredients: 2 carrots, peeled and cut into chunks; 100g leek, chopped; 1 red pepper, deseeded and cut into chunks; 2 cloves garlic, peeled; 1 tsp olive oil; ½ tsp smoked paprika; 15g protein powder, unflavoured; 200ml vegetable stock; salt and pepper; 30g quark; ½ small baguette

30 mins

Ingredients

serving

1 serving

2 carrots, peeled and cut into chunks
100g leek, chopped
1 red pepper, deseeded and cut into chunks
2 cloves garlic, peeled
1 tsp olive oil
½ tsp smoked paprika
15g protein powder, unflavoured
200ml vegetable stock
salt and pepper
30g quark
½ small baguette

This is such a simple and tasty way to get plenty of veg into your day. Roasting the vegetables first gives them loads of flavour, then you just blend everything together until smooth. Serve with a bit of crusty bread and tuck in.

Method

Preheat the oven to 200ºC. Mix the carrots, leeks, pepper and garlic with the oil and paprika then place on a baking tray. Roast in the oven for 15-20 minutes or until tender and starting to caramelise.

Blend the roasted veg with the protein powder and vegetable stock and season to taste. Transfer the soup to a warmed bowl, top with the quark and some black pepper then serve with the baguette.