Select Page

Who doesn’t love a creamy, vegetable soup on a cold winter day? This one is super easy to make and you can either make the roast vegetables just for this recipe, or use leftover veggies from a roast. This one is made using home-made Oat Mylk in your blender. Fully plant-based and deliciously healthy for you.


Ingredients (serves 1-2)

Oat Mylk

  • 6 cups filtered water
  • 1 cup organic rolled oats
  • 1 tsp vanilla essence
  • Pinch salt

Roasted Vegetables

  • ½ pumpkin cut into small chunks
  • 5 carrots (top and tailed) and cut down the middle
  • 2 onions (cut into wedges)


  1. Pre-heat oven to 180 degrees fan forced.
  2. Chop up all of your vegetables and massage some melted coconut oil and sea salt into them, put them into an oven-proof tray and bake for about 20-30 minutes until they are soft and juicy.
  3. While your vegetables are roasting, make the oat mylk by adding your ingredients to the blender and blending on high for 30 seconds.
  4. Strain through a nut bag and store in a glass bottle – set aside to use later
  5. Once your vegetables have roasted, let them rest for 5 minutes before adding them to your blender
  6. Pour 3 cups of oat mylk onto your vegetables in your blender and blend on Soup Mode.
  7. Serve with crusty sourdough bread and sprinkle with some ground cumin.

Note: This was made in the SV400 Kuvings Vacuum Blender, if you have the SV500, you can still blend all of your ingredients to form a soup and then gently heat on the stove.

Watch how easy it is to make – video Instructions


Want more healthy plant-based recipes?

 Try these: