Blended Mixed Veggie Soup

I love a good soup in winter when it's a chilly day!  There is something about the warmth and nourishment you get that fills up your body and just makes you happy! I usually make about 2-3 different soups each week, (our family loves it, especially my 3.5 year old). My daughters favourite is leek and potato, while mine is a toss between cauliflower and mixed veggie soup.  So, here is a recipe for one of my favs. 

Remember, soup is a great way to get in extra or 'hidden' veggies for those that are not veggie fans.  I purree mostly all of mine, so it's already broken down and easy to absorb in the GI tract. It's a winner for feeding the body good nutrition!

Mixed Veggie soup

200 grams onion or leek

800 grams carrot, pumpkin, kumara, parsnip, peas, courgette (cut into small pieces)

1 cube of Maggis vegetable stock (no nasties in this one)

800 grams of water

25 grams of Extra Virgin Olive Oil

Salt and pepper to taste

Directions: Add oil and chopped leeks and onion to a large pot and sautee until cooked.  Add other chopped vegetables, water, stock paste and salt and pepper and cook on medium heat for 30 minutes or until veggie are cooked through. Pour everything into a high speed blender and blend until smooth.  Serve with sourdough bread or seeded crackers.  Too easy! ;-)