With winter well and truly here, we can officially call it soup season. Packed with a tonne of vitamins, and a little umami kick thanks to the miso, this sweet potato and pumpkin soup is a nourishing mid-week meal or enviable work lunch.
Pumpkins are rich in beta-carotene, which the body turns into vitamin A. On top of this, pumpkins contain fibre, potassium, and vitamin C – all of which support heart health. Sweet potatoes are a great source of fibre, iron, calcium, vitamins B and C.
Combine these two orange pals and you have yourself an almighty and delicious soup. The best part? Less than 10 ingredients. Okay, let’s get to the soup!
Soup is an excellent way to use up leftover veggies, so toss some in and clear that fridge!
And there you have it! A warm, nourishing, and tasty soup – have it alone or enjoy it with some crusty bread.
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