Roasted Vegetable Soup

There was no structure to this recipe - I simply roasted some veggies and blended them with stock to create this beautiful, warming, healthy, organic, fibre filled, tasty soup. Served with fresh bread from Moonacre Cafe in Robertson, NSW, it’s the perfect lunch on a chilly day.

If you want to up the protein content you could add some fried tofu or even a chopped boiled egg or poached egg. Yum.

Pic: Roasted Vegetable Soup, Photography by Matt from @johnandjohndesign

ingredients

1/4 pumpkin, sliced (I leave the skin on as it is easier to remove after cooking)

1 large sweet potato, chopped

2 cups good quality chicken stock or broth (Maggie Beer, Moredough, Campbells Bone Broth, or make your own)

1 red onion, chopped

2-3 carrots, chopped

1 leek, chopped

3 cloves of garlic, peeled

S+P, olive oil, cinnamon and ground ginger

method

Preheat oven to 180degrees C. Place all the veggies in baking dishes, cover liberally with olive oil, S+P, cinnamon and ginger and place in the oven. Bake for 60 minutes, checking every 20 mins and turning as required, until the veggies are caramelised and very tender. You will need to stir the onion and leek more than the other veg as they tend to burn, or simply add them about 20 minutes into cooking.

Remove from the oven and take the skin off the pumpkin. Simply add all the veggies and stock to a blender (you may need to do this in batches) and blend until desired consistency. Feel free to add more stock/water/S+P etc.

Serve hot with fresh bread, good quality butter like Pepe Saya, and grated parmesan cheese. Enjoy!

Serves 3-4.