Name: Roasted vegetable soup
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Ingredients: 750 gram butternut pumpkin, peeled, chopped; 3 potato, peeled, chopped; 4 carrots, chopped; 2 onions, quartered; 1 turnip, peeled, chopped; 6 cloves, whole garlic; 2 tablespoon olive oil; 1 red capsicum, seeded, quartered; 6 cup vegetable stock; croutons, chives, to serve

Roasted vegetable soup

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Serves 6

Prep

20M

Cook

1H 10M

Total

1H 30M

Ingredients

750 gram butternut pumpkin, peeled, chopped

3 potato, peeled, chopped

4 carrots, chopped

2 onions, quartered

1 turnip, peeled, chopped

6 cloves, whole garlic

2 tablespoon olive oil

1 red capsicum, seeded, quartered

6 cup vegetable stock

croutons, chives, to serve

Method

1.Preheat oven to 180°C. In a large baking dish, combine all vegetables except capsicum. Drizzle with oil, tossing to coat. Season to taste. Roast 45 minutes.

2.Add capsicum to dish and roast a further 15-20 minutes, until all vegetables are tender.

3.Transfer vegetables to a large saucepan with stock. Squeeze garlic from skins and add to pan, discarding skins. Bring to boil on high. Reduce heat to low and simmer 10 minutes.

4.Remove pan from heat. Using a hand blender, process soup until smooth. Season to taste. Serve hot with croutons and snipped chives.

For croutons, cut bread into cubes and bake 5-10 minutes in a moderate oven, 180°C, or fry in a little oil and butter until golden.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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