Roasted Vegetable Soup

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

Ingredients

• 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
• Salt/pepper
• 1.5 L vegetable stock (or chicken)
• 1 can of chopped (and sieved) tomatoes 
• 300 mls cream

Method

1. Preheat the oven to 180 degrees
2. 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.
3. Once cooked, add the roasted vegetables (except garlic) to a large soup or stock pot with vegetable (or chicken) stock and tomatoes. 
4. 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.
5. Bring vegetables to the boil and then simmer for an hour (longer if you like). 
6. 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. 
7. Return blended soup to stock pot (if necessary).
8. Heat cream until it’s hot, but not boiling, and slowly add to blended soup on a low heat.
9. Season again as necessary.

Enjoy!