Roasting the vegetables gives this soup a wonderful depth of flavour. You can use other vegetables, if you wish, or adapt the quantities depending on what’s in season.

Ingredients (for 4 people)
50ml/2fl oz organic olive oil
1 small organic butternut squash, peeled, seeded and cubed
2 organic carrots, cut into thick rounds
1 large organic parsnip, cubed
1 medium organic swede, cubed
2 organic leeks, thickly sliced
1 organic onion, quartered
3 organic bay leaves
1 teaspoon organic thyme
1 teaspoon organic rosemary
1.2 litres/2 pints organic vegetable stock
salt and freshly ground pepper

Method
1. Preheat oven to 200°C/400°C/Gas 6 – Put olive oil into a large bowl. Add the prepared vegetables and toss until coated in the oil.
2. Spread out the vegetables in a single layer on one large or two small baking sheets. Tuck the bay leaves and sprinkle the thyme and rosemary over the vegetables.
3. Roast the vegetables for about 50 minutes until tender, turning them occasionally to make sure they brown evenly. Remove from the oven and transfer the vegetables to a large saucepan.
4. Pour the stock into the pan and bring to the boil. Reduce the heat, season to taste, and then simmer for 10 minutes. Transfer the soup to a food processor/blender (or use a hand blender) and process until thick and smooth.
5. Return the soup to the pan to heat through. Season and garnish with a sprig of fresh thyme or some parsley.

Health Benefits
This nutritious soup is packed with health giving vegetables. Butternut squash is particularly high in beta-carotene and potassium, which is essential for the functioning of the cells, nerves and muscles. Carrots contain a high level of beta-carotene and are effective detoxifiers.

Soak the black eye beans overnight. Drain and rinse them. Bring to the boil in fresh water, continue to boil rapidly for 10 minutes, reduce the heat, cover and simmer until soft (about 20 minutes). Keep the beans and the cooking water.

Heat a tablespoon of oil in a wok or a large frying pan. Fry the onions and garlic, add green beans and pepper – sauté until the green beans begin to soften.

Add black eye beans and their cooking liquid, tomatoes, tomato puree, parsley, salt and pepper and chilli. Simmer for a further 20 – 30 minutes.

** Great with baked potatoes **

Your vegan recipes

For an exciting new recipe book sponsored by Pulse Wholefoods and published by Opening Chapter in aid of

Vegfam
the vegan charity.

All recipes must be suitable for vegans and all ingredients must be normally available in our shop – Pulse Wholefoods. (You don’t have to buy the stuff from Pulse although that would be nice:)

Please contact us by using the contact form on this site and we will send you submission details.

ABOUT VEGFAM

VEGFAM

“FEEDS THE HUNGRY WITHOUT EXPLOITING ANIMALS”

Registered Charity No.232208   Established 1963
Inland Revenue No. XN8555  Inland Revenue Self-Assessment No. XAD67AG

VEGFAM enables people overseas to help themselves, by providing funds for self-supporting sustainable food projects and the provision of safe drinking water, benefiting people who are often out of reach of the major charities.

VEGFAM “Feeds The Hungry Without Exploiting Animals” – by funding plant food projects: seeds and tools for vegetable growing, fruit and nut tree planting, irrigation and water wells. Also providing emergency feeding in times of crisis and disaster.

www.vegfamcharity.org.uk