Jacqueline Alwill’s Roasted Vegetable & Pesto Soup
Double up the veggie quantities in this recipe to be prepped for two supercharged, nutritious meals with half the effort! Cook once, eat twice is a wonderful way to be well planned and nourished on your weight loss journey.
100g baby eggplant, sliced in half
Spray olive oil
1 tsp plant based pesto
½ tsp nutritional yeast (optional)
Pinch chilli flakes
1. Heat oven to 200C and line a baking tray with greaseproof paper.
2. Spread sweet potato and eggplant over tray, spray with olive oil to coat, then place in oven to cook for 25 minutes.
3. Once cooked, mix Eimele Tomato, Basil & Lentil Soup Sachet with 300ml freshly boiled water until smooth.
4. Top with roasted vegetables, pesto, sprinkle of nutritional yeast and a pinch of chilli flakes and serve.
For full nutrition breakdown of Eimele Tomato, Lentil, Basil Soup, please click here.