I love this creamy superfood soup. It’s full of lots of yummy ingredients that are packed with nutrients, along with my favourite herb: dill. It’s also completely free of gluten or any animal products yet is super filling at the same time. It’s great to make a huge batch and keep it for a couple of days. You can thicken it to use as a dip or sauce or thin it to make it more broth-like. The prep work is very low – just peel, chop, lightly sauté and chuck your ingredients into a blender.

Prep time: 10 mins

Cook time: 40 mins


  • pine nuts
  • shallots
  • garlic
  • jicama
  • carrots
  • sweet potato
  • tomatoes
  • yellow bell peppers
  • veggie stock (salted)
  • paprika
  • chilli flakes
  • fresh dill
  • olive oil (for cooking and to garnish)

Note on ingredients: Use the vegetables you have on hand – just make sure to use the base ingredient of carrot to keep the colour scheme.


  1. Peel and chop the ingredients and shallow-fry them in a saucepan in some olive oil until they are slightly golden brown.
  2. Add in the stock, just enough to cover the contents, and simmer on low for around 30 minutes.
  3. Once the ingredients have softened, use a hand blender to blend until smooth.
  4. Cook for a further 10 minutes to make sure everything is nicely combined.
  5. Drizzle on some olive oil and fresh dill and serve.

vegan soup, healthy soup, winter soup


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