Roasted Vegetable soup
4
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
Nothing beats a classic roast vegetable soup that’s thick, filling and bursting with flavour.
Ingredients
Garlic
6 clove(s), unpeeled
Pumpkin
500 g, cut into 3cm pieces
Carrot(s)
500 g, chopped
Orange sweet potato (kumara)
500 g, (kumara), chopped
Cherry tomatoes
500 g, halved
Reduced fat oil spread
30 g
Brown onion
2 large, chopped
Vegetable stock
4 cup(s), (1 litre)
Skim milk
¾ cup(s), (185ml)
Light cream
¼ cup(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Place garlic, pumpkin, carrot, sweet potato and tomatoes on a large baking tray. Bake for 1 hour or until lightly browned. Using a fork, gently press roasted garlic and discard skins.
2
Melt spread in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add stock and roasted garlic and vegetables and bring to the boil. Reduce heat and simmer for 10 minutes. Set aside to cool slightly.
3
Using a stick blender, process soup until almost smooth (see note). Season with freshly ground black pepper. Return soup to medium heat. Add milk and cook, stirring, for 2 minutes or until heated through. Serve drizzled with cream.
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