TOP TIP: If you choose to freeze the soup, when you take it out the freezer, feel free to add a handful of chickpeas or roasted seeds for a lovely crunchy texture. 


4-6 Servings


Easy Peasy


  • 1 Sweet Potato
  • 1 medium Butternut Squash, peeled and chopped
  • 1 small Yellow Pepper, deseeded and roughly chopped
  • 1 small Orange Pepper, deseeded and roughly chopped
  • 1 large Carrot
  • 2 inch knob of peeled Ginger
  • 1 teaspoon of Five Spice
  • 1 large glug of Olive Oil
  • Zest of ½ Orange
  • 1 litre of Vegetable Stock
  • ½ stick of Lemongrass, very finely chopped


  1. Place the sweet potato, butternut squash, peppers, carrots, ginger and lemongrass on a roasting tray, topped with a teaspoon of five spice and a large glug of olive oil and place in the oven for around 30 minutes.
  2. Add the ingredients from the roasting tray to a pan with 1 litre of vegetable stock and place on the hob on low for 30 minutes.
  3. Blitz together for desired consistency.
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