Orange vegetable soup

One of the best things about the cool winter months is soup. There is nothing better than sitting down with a bowl of steaming hot, fragrant soup. My favourite are those one pot wonders, where you chuck everything in, and then once it has bubbled away, blitz into a thick soup. You can put anything in it...I will often use the last of my veggies in my crisper so it is also economical! Sometimes this doesn't look too pretty, especially when the spinach turns it a khaki kinda colour, but it always tastes so good. I love that since it's all blitzed up, you get all the nutrients and you can even leave skins on the veggies (washed of course!!!) to boost fibre and nutrients even more. Quick, easy and super healthy, these soups just make you feel so virtuous and healthy! 

My current pot is a vibrant orange colour...and tastes amazing! 

Orange vegetable soup

1 orange sweet potato

1 potato

Pumpkin, approximately the same amount as the sweet potato

Half a red capsicum 

1 red chili, deseeded, unless you like to blow your head off

2cm fresh ginger

3 carrots 

1 orange, zest removed

1-1.5 L vegetable stock (I use Vegeta)

1/4 cup soy sauce

1/4 cup fish sauce (you could leave this out if you wanted to)

Chop all vegetables into approximately even sized pieces and place in a large, heavy based pot. Use enough stock to almost cover the vegetables, and add the soy and fish sauce. Simmer until the vegetables are tender. Time will very depending on how small you cut the vegetables. Let it cool and then blitz it up with a hand stick blender. 

It is great just as it is, but I feel it tastes even better the next day. Garnish with natural yoghurt (I use goats yoghurt), plenty of fresh coriander and crushed pistachios. 

Enjoy!!