Creamy Roast Veggie Soup

Beef & Bean Nachos
Serves: 4 | Prep time: 10 minutes | Cook time: 30 minutes

Ingredients

  • 2 zucchini
  • 2 carrots
  • 1 small red capsicum
  • 1 red onion
  • 3 garlic cloves
  • 3 tomatoes
  • 500g Pumpkin
  • 2 potatoes
  • 1 tablespoon extra virgin olive oil
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 400g cannellini beans, drained
  • 200mL lite coconut milk or cream
  • 1L salt-reduced vegetable or chicken stock
  • Sourdough bread, to serve
  • Salt and pepper, to season

Methods

  1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

  2. Chop your mixed vegetables into bite-sized chunks.

  3. Spread the chopped vegetables evenly on the prepared baking tray. Drizzle with olive oil and season with oregano, paprika, chilli flakes, salt and pepper.

  4. Place the tray in the oven and bake for 30-40 minutes, or until the vegetables are cooked and slightly caramelised.

  5. Transfer the roasted vegetables to a large pot. Add the stock and white beans. Bring the mixture to a boil over medium-high heat.

  6. Use a hand blender to puree the soup until smooth.

  7. Stir in the coconut milk and let the soup simmer for a few more minutes to heat through.

  8. Ladle the soup into bowls and enjoy with crusty toast.

—

Notes