Slow Food: Charlotte Archer's Easy Iso-Soup

Charlotte is no one-trick pony - when she’s not creating in the salon, she’s creating in the kitchen. Her Iso-Soup is hearty, easy and delicious. Packed full of veggies, but requiring only 5 minutes of prep. Nourishing for your body, but easy on your mind. Perfect for the days where you’re juggling work, home and family, but don’t want to compromise on nutrients or flavour.

Roast Pumpkin, Carrot and Red Pepper (Iso) Soup

Ingredients

• One Pumpkin

• One Carrot

• One Red Capsicum

• Half Bulb of Garlic

• Two Small Onions

• Two Cups Vegetable Broth or Stock

• Two Tablespoons Coconut Oil

• Sprig of Rosemary

To Serve:
Sauerkraut, Vegan Feta, Toasted Sunflower Seeds, Fresh Basil, Baguette.

Method:

1. Preheat oven to 200 degrees.

2. Roughly chop your vegetables. Leave onions whole.

3. Transfer to a roasting tray. Add coconut oil and sprig of rosemary. Salt to taste.

4. Roast in the oven for one hour.

5. Remove from oven and transfer to a pot.

6. Add broth/stock and blend using a stick mixer until desired consistency is reached.

7. Heat on medium for 3-5 minutes.

8. Transfer to serving bowls and finish with sauerkraut, vegan feta, toasted sunflower seeds and fresh basil.

9. Serve with fresh baguette on the side.