Serves: 6-8
Ingredients:
1.5kg butternut pumpkin, peeled, cut into chunks
2 medium sized carrots, peeled, cut into quarters
2 potatoes, peeled, cut into chunks
2 potatoes, peeled, cut into chunks
4 garlic cloves, halved
2 brown onions, quartered
2 brown onions, quartered
2 celery stalks, trimmed, chopped
3 roma tomatoes
Small handfull of rosemary, chopped
Small handfull of rosemary, chopped
Small handfull of parsley, chopped
Small handfull of basil, chopped
1 1/2 tablespoons olive oil
1 1/2 tablespoons olive oil
4 cups salt-reduced vegetable stock
2 cups water
TO SERVE
Lactose free light thickened cream (I use Paul's Zymil)
Small handfull of chives, chopped
Garlic bread
TO SERVE
Lactose free light thickened cream (I use Paul's Zymil)
Small handfull of chives, chopped
Garlic bread
Method:
- Preheat oven to 200C (180C fan-forced.)
- Place the pumpkin, carrots, potatoes, garlic, onion, celery, and rosemary in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper.
- Roast in pre-heated oven until the vegetables are golden and tender.
- Transfer to a large saucepan over high heat, add parsley and basil.
- Add the stock and water, bring to the boil. Reduce heat to low.
- Simmer for about 5 minutes. Remove the pan from heat. Using a stick blender, blend soup until just smooth.
- Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls. Top with a dollop of cream, sprinkled chives and crack pepper. Serve with crusty bread or toast.
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