I'm a little sick of mashed potato and pumpkin and store bought soup at work (puke) so thought I would come up with something a little bit more tasty. Basically I just used whatever vegies I had in the fridge but you could easily add whatever you like. Sweet potato and eggplant would've been particularly delicious I think...
Anyway, it was AH. MAY. ZING So rich and creamy and super filling.
Roast Vegetable Soup
1/4 Pumpkin peeled and cut into small pieces, about 1 inch long and 1-2cm wide
Approx 8 cloves Garlic (unpeeled)
2 Carrots peeled and cut into 1cm slices
2 Zucchini sliced down the middle and cut into 1cm pieces
2 bunches of Asparagus cut into thirds
1 Medium Onion cut into quarters then 1cm pieces
Approx 2 teaspoons of fresh rosemary
4 cups of stock (I used 2 cups of Massel Chicken stock - thank baby Jesus for accidentally vegan foods! - and 2 cups of vegetable stock)
2tbs Oil
Salt and Pepper
Preheat your oven to 225°C (fan forced) and add oil to your oven pan.
Add pumpkin and garlic to the pan. Season with salt and pepper and put into the oven. Cook for about 20 minutes then add the carrots.
My pumpkin was ready about 5-10 minutes later so remove the pumpkin and garlic then add the zucchini, asparagus, onion and rosemary to the pan with the carrot. These should take about 15-20 minutes but just keep an eye on them.
Let the garlic cool enough to pop them out of their skins then put the roasted garlic and pumpkin into a blender with 2 cups of stock and blend til smooth.
Add the soup to a large saucepan and bring to the boil. Drop the heat and let it simmer while you blend the remaining vegetables with the last 2 cups of stock. I left out about 1 cup of the carrot, zucchini, asparagus, onion mixture and added these to the saucepan so the soup wasnt 100% smooth.
Bring back to the boil and simmer for a few minutes.
Serve with a big scoop of nutritional yeast (for the vegies) or parmesan (if you eat cheese).
YUM!
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