Roasted Vegetable Soup

Today is hot, humid and persisting down with rain. Decided it was a good day for some soup – so I looked at what was in the vege selection and decided to make this yummy roasted vegetable soup.  By roasting the vegetables they caramelise and develop a nice sweet flavour.  We have been making this soup for many years now and its always good and different depending on the vegetable you use.  Hope you get a chance to enjoy this on soon.

  • 2 Kg Roasting vegetables –  pumpkin,parsnips, carrots, kumara, etc
  • 4 Tablespoons oil
  • 1 onion, peeled and chopped
  • 1 teaspoon minced garlic
  • 4 cups chicken or vegetable stock
  1. Cut the vegetables into even-sized 4-5cm pieces.
  2. Toss the vegetables in half the oil and season with salt and pepper.
  3.  Spread the vegetables in a single layer on a baking tray and roast at 200°C for 20 to 25 minutes or until golden and tender.See Note below
  4. Cook the onion gently in second measure of oil until soft but not brown.
  5. Add the garlic and cook another minute.
  6. Add the roasted Vegetables and stock to the onion and bring to the boil
  7. When vegetables are soft cool slightly and blend with stab mixer.
  8.  Season with salt and pepper. Reheat gently.

NOTE – Or you can cut vegetables into slices and fry them carefully in a pan or on the BBQ

To Serve

  • Hot Buttered toast
  • Damper
  • Garlic croutons
  • Sour cream
  • Grated cheese
  • chopped parsley
  • Cheese Scones
  • Homemade bread
Roasted Vegetable Soup
Roasted Vegetable Soup

2 thoughts on “Roasted Vegetable Soup

  1. Great, I had some baked vege left over from today’s lunch so I could make this soup for tomorrow’s lunch – after our stint at Cleaning up Australia [based at Woorim Park – just by the Power Boat Club}


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