Warm up your body and soul with this super easy and delicious roast vegetable soup. It’s my absolute favourite and my go-to on cool autumnal / wintery days.
- Quarter Pumpkin
- 2 potatoes
- 1 sweet potato
- 2 capsicums
- 1 onion
- 3 garlic cloves
- 3 celery stalks
- Vegetable Stock
- Salt & Pepper
Chop Pumpkin, Potato, Sweet Potato and Capsicum into cubes. Sprinkle over oregano and a little bit of salt and pepper. Pop in the oven at 180 degrees for about 30 minutes.
Chop finely onion, garlic and celery. About five minutes before you pull the roast veg out of the oven, fry the onion, garlic and celery in a good knob of butter (the real kind), on medium so it softens (don’t let it go brown!). Mix in the roast vegetables and cover in boiling water and vegetable stock.
Now you’ve got three options: Serve soup as is, mash soup, or puree soup. Lately we’ve taken a liking to mashing the soup, so you still get an authentic ‘hey look how many vegetables are in this vegetable soup!’ feeling – and I think it works perfectly.
Enjoy with some tasty hot oven crisped bread (or as most mamas lunches go: cold toast) … and if you have some laying around: top with a few dollops of sour cream, and a gigantic bunch of coriander, because EVERYTHING tastes better with coriander.
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