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Photo of Roasted Vegetable soup by WW

Roasted Vegetable soup

4
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
4
Difficulty
Moderate
Nothing beats a classic roast vegetable soup that’s thick, filling and bursting with flavour.

Ingredients

Garlic

6 clove(s), unpeeled

Pumpkin

500 g, cut into 3cm pieces

Carrot(s)

500 g, chopped

Orange sweet potato (kumara)

500 g, (kumara), chopped

Cherry tomatoes

500 g, halved

Reduced fat oil spread

30 g

Brown onion

2 large, chopped

Vegetable stock

4 cup(s), (1 litre)

Skim milk

¾ cup(s), (185ml)

Light cream

¼ cup(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Place garlic, pumpkin, carrot, sweet potato and tomatoes on a large baking tray. Bake for 1 hour or until lightly browned. Using a fork, gently press roasted garlic and discard skins.
  2. Melt spread in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add stock and roasted garlic and vegetables and bring to the boil. Reduce heat and simmer for 10 minutes. Set aside to cool slightly.
  3. Using a stick blender, process soup until almost smooth (see note). Season with freshly ground black pepper. Return soup to medium heat. Add milk and cook, stirring, for 2 minutes or until heated through. Serve drizzled with cream.

Notes

SERVING SUGGESTION: Enjoy with Tasty cheese melts. Preheat grill on high. Grill 4 x 40g slices sourdough bread until lightly toasted. Sprinkle with ½ cup (60g) Bega Country Light Tasty Grated Cheese 50% Less Fat and grill until cheese is hot and bubbling. TIP: You can also use a blender or food processor to process the soup. Allow to cool slightly and make sure you leave the vent open so the steam doesn’t build up and pop off the lid.

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