Roasted Root Vegetable Soup with Seedy Granola

Welcoming back soup season with a big bowl of roots that are roasted with plenty of thyme, cumin and fennel seeds, then blended until creamy and topped with a crunchy savoury seedy granola. High in beta-carotene and minerals to support immunity and gut health – using a homemade chicken stock will not only add a depth of flavour, but ensure a heap more of those added gut benefits. Serve it with a dollop of yogurt, some pickled onion, fresh coriander and crusty bread. This is a supremely comforting, nutrient dense meal that’s perfect for any drizzly day.

A Little Longer

Serves 5

Prep Time 5 Mins

Cook Time 60 Mins

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