When I make soup, I use whatever veggies I have to hand, any veggies that are getting close to being passed their best. Any combination for a mixed veggie soup works.
So the base was Butternut squash, peeled and diced, courgette, sweet potato, peppers, onion, garden peas and anything else you have to hand.
I put all into a pot of water, added 2 cloves of garlic (chopped) Rosemary, Tarragon, Basil and a little mixed Italian sprinkle. Tomato puree, and leave to simmer until the Squash is just cooked.
Leave to cool for 30 minutes or so and then spoon into your blender with a little Cashew Milk,
I use a Nutribullet. I made enough for 5 servings,
Divide into containers. You can freeze this soup, I get them out of the freezer the night before and take one to work for my lunch.
and enjoy with some quinoa crackers spread with @buteislandfood Sheese.
Vegetarian and Vegan Nutrition 