Orange Soup


My kids LOVE this soup! It freezes really well so I love to meal prep batches on the weekend, store in large jars and pop it in the freezer for a mid-week present. The hidden beans make a great source of protein. Use any ratio of veggies that is equal to 7 cups.


  • 3 cups of chopped pumpkin (skin & seeds removed)
  • 3 cups peeled & chopped sweet potato
  • 1 cup chopped carrots (I leave the skin on but you can peel)
  • 1 can of cannellini beans (rinsed and drained)
  • 1 tsp broth powder (or use veggie stock and not water)
  • garlic infused olive oil
  • 2-3 cups water


  1. Place chopped veggies onto a baking tray (I use a silicone baking mat) and coat with olive oil. Place in oven 180oC for 35mins or until softened and slightly brown.
  2. Once veggies have cooked, in a food processor add beans, roasted veggies broth powder & water and blitz until smooth. Pour mixture into a large pot.
  3. Cook soup on a low heat for 10 mins and season with salt & pepper. 

* Note: you can adjust how much water you add depending on the consistency of the soup that you want. We love a thick consistency.