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Soups are simple way to get nourished quickly. You can turn most if not all leftover roasted veg into a warming bowl of goodness. This is what I did with some left over squash, to make this lightly spiced soup.


About 3-400g roasted squash skin removed
½ onion diced
2 garlic gloves chopped or grated
2 inch piece of ginger grated
½ tsp turmeric
¼ tsp chilli flakes
2 vegetable
750ml boiling water
Salt and pepper
Stock pots or cubes

To serve
Coriander leaves
Pumpkin seeds
Oat or coconut cream
Chilli flakes


In a large pan, Sautee the onions until soft translucent and lightly golden.

Add in the garlic ginger, turmeric and chilli and cook for a few minutes.

Add in the roasted squash and stir again to combine.

Pour in the boiling water and stock pots. Heat to a simmer.

Wants everything is heated through and the flavours mingled, about 5 minutes either blend with a stick blender or a high powered blender until silky smooth.

Serve immediately with and toppings you like and some crusty bread or croutons.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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