Belly warming soup of goodness.

Today it was chiiiiiiiiiiiiiiiilly. I was rugged up to the nines!  (Hahaha, just adapted that saying to suit me, really) I made a soup! A roast vegie soup! It consisted of many delicious vegies laying around at home.

Heart Warming (perhaps belly too) Roast Vegetable Soup.

On one tray, cut into chunks and roast for about 30 minutes at 200C:

1 carrot

½ butternut pumpkin

½ sweet potato

Season with salt, pepper, dried oregano and olive oil.

On another tray roast for about 20 mins at 200C:

5 whole tomatoes, scored to help remove skin

1 capsicum, cut in chunks

1 onion, cut in chunks

1 garlic bulb, cut in half

While that’s happening, melt some butter in a big saucepan and add 1 big leek, sliced, or 3 small homegrown ones like I did, eeek – homegrown! :D

When tomatoes are out of the oven carefully peel away skin and destalkify tomatoes.

Add carrot, pumpkin, sweet potato, tomatoes, capsicum, onion and garlic to a blender and blitz. Add some water if it is too hard to blend.

Pour mix back into saucepan, add 1 vegie stock cube and 1 cup of water.
I always think it is best to let soup cool down and absorb all of its flavours before adding more seasoning.

Serve with a dash of soy milk in the bowl for uber creaminess. Mmmm winterrrr.