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)
- 6 cups filtered water
- 1 cup organic rolled oats
- 1 tsp vanilla essence
- Pinch salt
- ½ pumpkin cut into small chunks
- 5 carrots (top and tailed) and cut down the middle
- 2 onions (cut into wedges)
- Pre-heat oven to 180 degrees fan forced.
- 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.
- While your vegetables are roasting, make the oat mylk by adding your ingredients to the blender and blending on high for 30 seconds.
- Strain through a nut bag and store in a glass bottle – set aside to use later
- Once your vegetables have roasted, let them rest for 5 minutes before adding them to your blender
- Pour 3 cups of oat mylk onto your vegetables in your blender and blend on Soup Mode.
- 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?