Roasted vegetable soup
Roast butternut pumpkin, potatoes, carrots, and onions until tender, then puree with vegetable stock for a healthy, quick, and easy soup—perfect for a chilly evening!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 750 grams butternut pumpkin, peeled, chopped
- 3 potato, peeled, chopped
- 4 carrots, chopped
- 2 onions, quartered
- 1 turnip, peeled, chopped
- 6 cloves, whole garlic
- 2 tablespoons olive oil
- 1 red capsicum, seeded, quartered
- 6 cups vegetable stock
- croutons, chives, to serve
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