Roasted Winter Veggie Soup

Despite today being the third day of Spring…I made this soup with left over veggies.

5 red capsicums, halved and seeded
8 tomatoes, halved
700g pumpkin, skinned and cut into large cubes
1 carrot, sliced into large chunks
1 large brown onion, chopped finely
1 head of garlic
1/2 tsp chilli flakes
1 tsp ground coriander
1 tsp cumin
1 tsp fennel seeds
Olive oil
Salt & pepper

Preheat oven to 200 degrees. Wrap garlic head in foil and place in oven. Place veggies on lined baking trays, sprinkle with oil, salt and pepper and roast for 30-40 minute or until veggies soften. Remove garlic and veggies from oven. Peel skin off capsicum and discard.

Heat oil in a large saucepan over medium heat, add onions and stir until softened. Add roasted veggies to saucepan. Pour over enough boiling water to cover veggies. Squeeze in roasted garlic. Add spices to saucepan and stir through. Remove from heat and puree with stick blender until smooth. Serve topped with torn basil leaves and persian fetta.

September 3, 2011 | Categories: Vegetarian | Tags: basil, capsicum, carrotts, chilli, coriander, cumin, fennel, fetta, pumpkin, side dish, soup, tomatoes | Leave a comment