Saturday, 6 April 2013

Roast winter vege soup

It's not winter YET, but I'm definitely starting to feel a little chill in the mornings! Autumn is definitely here, and the winter produce has slowly overtaken the mangoes and stone fruit (sigh).

There's still a lot of versatility with winter produce! Especially soup, which my family loves this time of year.

We had a bit of an unseasonal heat wave in March, but this week has been real comfort food weather. Pumpkins are cheap and plentiful, and lend themselves well to comfort food. Here's a roast vege soup recipe I whipped up this week.

1 butternut pumpkin
4 carrots
1 sweet potato (optional)
4 cloves garlic
1 onion, diced
Chili pepper (optional)
Low sodium vegetable stock

Roast the pumpkin, carrots, sweet potato, and garlic at 200 degrees Celsius for 30-45 minutes, until the vegetables are cooked. Allow to cool, then peel the skin off the pumpkin and potato.

In a soup pot, sauté the onion with the chili pepper (if you're using). You can sauté in water or a LITTLE olive oil (I prefer water). Once the onion is transparent, add the roast vegetables from the oven and enough vegetable stock to cover. Simmer for 5-10 minutes. The soup will probably be chunky at this stage, so you can serve as is or use an immersion blender to purée some of the soup. Add a sprinkle of black pepper and you're done!

This soup is really warming and filling, especially if you serve it over rice.

Lots more winter recipes coming up, stay tuned!

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