It’s still pretty cold in Melbourne, and whilst Spring is just around the corner (hopefully) I am making the most of the chilly weather and warming up with yummy soup. This one is so easy and is a great way to use up veggies that are kicking around in the fridge. It freezes very well so you can keep leftovers for the next cold snap. Serve with crusty sourdough bread for a satisfying family dinner for all.
(This recipe is low FODMAP, so you could always add onion and garlic if you like.)
250g Pumpkin (kent or butternut) peeled and roughly chopped
2 Carrots, peeled and roughly chopped
½ large Sweet Potato, peeled and roughly chopped
2 tbs olive oil
1 tsp dried chives
1 tsp chicken stock powder (or veg stock to keep it vegetarian)
1 tsp green curry paste
Preheat oven to 190 C.
Place vegetables on a baking tray and drizzle with olive oil, chives and fresh cracked pepper.
Roast in oven for 45-60 min until veg are soft.
Fill kettle with water and boil.
Heat 1 tbs olive oil in a large soup pot. Add roasted veggies. Add stock powder and curry paste and cook for 1 min until fragrant. Pour Boiling water from kettle over the top of the veggies until they are just covered (you can add more later if you need). Simmer for 30 minutes.
Remove from heat and blitz with a hand blender until smooth.
Season with salt and pepper to taste. (I don’t add salt to the toddlers portion).