Roasted Vegetable Immunity Soup

Roasted Vegetable Immunity Soup

Soups are known as the Lazy Man's food, something you can whip up in no time, but they have a pretty boring stigma around eating "soup". Take boring to exciting, in this detox challenge by getting creative with what you have, add some crunch, a bit of fibre and protein and you will take a simple old soup to a nourishing weekly staple! 

Served delicious both cold and warm this recipe includes immunity boosting properties inclusive of Reishi Mushroom, Ginger and the goodness of digestive fibres, vitamins and minerals of Fennel, Sweet Potato, Peppers and what ever other miscellaneous vegetable you have on hand! I've topped this with my Turmeric Spiced Dukah Recipe, for added taste, flavour and immune properties. 

Great for meals through the week, I tend to make mine thick, then add a little warm water as I go, serves well as a dip also when slightly chilled in the fridge! Work lunches I'll leave cold, top with some sauerkraut, fresh salad, avocado and sprinkle of hemp seeds! 



  • 2 medium sweet potatoes, peeled and diced
  • 2 large carrots, peeled and diced 
  • 2 small zucchini's roughly diced
  • 1 large capsicum diced
  • 1 bulb of fennel sliced (stems removed)
  • 1 bunch of parsley 
  • 1 cup organic veggie stock 
  • 2 tsp grated ginger 
  • 2 tsp Reishi Mushroom Powder (optional)
  • pinch of salt and pepper 
  • (option to add some pre cooked quinoa or grain for added protein and fibre)


  1. Preheat oven to 190 degrees celcius 
  2. Prepare all ingredients as directed, ensure carrots and sweet potato are of similar sizing 
  3. Line a baking tray with baking paper, place sweet potato, carrots, capsicum and fennel, drizzle with a little olive oil and a sprinkle of salt
  4. Place in the oven to bake for around 15 minutes, remove then add zucchini, carefully toss around to coat, then return to the oven until all veggies have been cooked through
  5. Allow veggies to cool slightly, then add to a blender or food processor with remaining ingredients, blend until well combined.
  6. Taste to season, add liquid dependent on desired consistency
  7. Serve with festive dukah, a sprinkle of cooked quinoa, some fresh avo or some sauerkraut! 
  8. Keep remainder in the fridge for a simple nourishing meal!