One of our Mission Nutrition nutritionists came up with this amazing soup recipe and I make it all the time! It's packed with vegetables to nourish and sustain you - perfect for the colder months! 

Plus it is a low FODMAP recipe which is great for those with Irritable Bowel Syndrome (IBS). Ideally, use a homemade stock or if you use ready made, opt for a reduced salt variety. 

Ingredients:

• 5 large carrots – peeled and roughly chopped

• 3 large parsnips– peeled and roughly chopped

• ¼ large pumpkin peeled and roughly chopped (approx 600g)

• 1 large kumara peeled and chopped (approx 400g)

• 1 large bunch of spinach- thoroughly washed

• 4 tbsp of smooth peanut butter

• 8 cups of vegetable or chicken stock

 How to make:

1. Place all the vegetables apart from the spinach in a large pan and cover with the stock

2. Bring to the boil and then reduce heat to a simmer. Cook for approximately 40 minutes or until vegetables are very soft and starting to breaking up

3. Add the spinach and cook for another 5 minutes

4. Remove from the heat, add the peanut butter and blend. Yes, it does sound like an odd addition, but it is essential and tastes AMAZING! 

Serve it up: Add a dollop of natural yoghurt and a sprinkle of freshly chopped parsley to serve