INGREDIENTS
4
carrots
1 large stick
celery
5 media
capsicum
1/2 cup
butternut squash
1/2
beetroot
2
garlic cloves
1/2 cup
onion
2 cups
vegetable stock
100 mls
cream
1 tbsp
parsley
1 tbsp
basil
1 tbsp
oregano
1 tbsp
thyme
1/2 tsp
ground pepper
2
bay leaves
3 tbsps
olive oil
2 tbsps
apple cider vinegar
1 serving
salt