As the weather gets colder, nothing says comfort and warmth like a delicous soup! Make this at home for the family, and freeze the leftovers into portions for easy-to-reheat meals.
Roasted Vegetable Soup
- Chop all vegetables into similar sized chunks for roasting
- 1/2 a large butternut - peeled and chopped
- 1 orange kumara - peeled and chopped
- 1 purple kumara - peeled and chopped
- 1 large zucchini - sliced
- 1 squash - peeled, seeded and chopped
- 1 large onion - sliced
- 1 red pepper - seeded and chopped
- 1 yellow pepper - seeded and chopped
- 1 whole bulb of garlic - peel and discard papery layers and cut off the ends of the cloves
- Olive oil
- Dried oregano
- Dried thyme
- 1.5 L vegetable stock (or chicken)
- 1 can of chopped (and sieved) tomatoes
- 300 mls cream
- Preheat the oven to 180 degrees
- Put the butternut, kumara, zucchini, squash, onion, garlic and peppers into a large mixing bowl and toss with the olive oil, oregano, thyme, salt and pepper until coated. Divide the vegetables between two lined baking trays and arrange them in a single layer. Roast, turning the vegetables halfway through, until they are just cooked - about 20-30 minutes. You don’t want them to be crispy.
- Once cooked, add the roasted vegetables (except garlic) to a large soup or stock pot with vegetable (or chicken) stock and tomatoes.
- Once garlic is roasted (it could take an extra ten minutes on its own after the veggies come out) cool, and then squeeze roasted garlic directly into soup.
- Bring vegetables to the boil and then simmer for an hour (longer if you like).
- Use a stick blender or remove from stock pot and use a food processor to blend the soup so it’s as smooth as possible.
- Return blended soup to stock pot (if necessary).
- Heat cream until it’s hot, but not boiling, and slowly add to blended soup on a low heat.
- Season again as necessary.