Roasty, Toasty, and Oh-So-Cozy!
This Veggie Soup is pure comfort in a bowl! Packed with caramelised veggies, a splash of creamy coconut milk, and served with crusty sourdough, it’s the perfect way to warm up any day. Easy, hearty, and full of feel-good flavours — let’s get roasting!
Ingredients (makes 3 serves)
¼ butternut pumpkin
1 tomato
2 Carrots
1 Onion
1 Garlic bulb
1 Zucchini
1 Leek
2 tbsp Olive oil
Season: all purpose seasoning, salt & pepper
To serve
2 tbsp coconut milk
1 slice sourdough bread
Method
Preheat oven to 180°C (350°F).
Prepare the vegetables: Place pumpkin, tomato, carrots, onion, garlic, zucchini, and leek on a lined baking tray. Drizzle with olive oil and season generously with all-purpose seasoning, salt, and pepper.
Roast for 40–60 minutes, until vegetables are soft and caramelised.
Blend: Transfer roasted vegetables to a blender. Add water or vegetable broth to help blend until smooth and creamy (adjust consistency to your liking).
Serve hot with a swirl of coconut milk and a slice of toasted sourdough bread on the side.
Nutrition Information (Per Serving)
Includes coconut milk and sourdough bread. Excludes apple black currant greens.
Calories: 248
Protein: 5g
Carbohydrates: 35g
Fat: 10g
Fibre: 6g
