Makes 6-8 serves
- ½ butternut pumpkin
- ½ head cauliflower
- 1 large or 2 small zucchini’s
- 1-2 broccoli stalks, chopped
- 1 leek (the white section) thinly sliced
- 1 onion roughly diced
- 2-4 cloves garlic (or more!)
- 1.5L salt reduced vegetable or chicken stock
- Olive oil
1. Preheat the oven to 200°C / 180°C fan forced
2. Dice the pumpkin into cubes, chop the zucchini, and break the cauliflower into florets, peel the garlic cloves.
3. Place onto baking sheets, drizzle with olive oil, and place into the oven. Bake the zucchini, cauliflower and garlic for 20-25 minutes or until soft, and pumpkin for 30-40 minutes until soft and caramelized.
4. In a large saucepan over a medium heat – add the onion and leeks with 1 tablespoon (or less) olive oil. Sautee until soft and starting to caramelize.
5. Add the broccoli stalks, roasted garlic and stock to the saucepan and bring to a simmer.
6. Once simmering, add the roasted vegetables and simmer for an additional 10-15 minutes to allow the flavours to develop
7. Blend the soup using a hand blender to your desired consistency (you can also use a regular blender, however allow the soup to cool slightly before blending to prevent explosions and then reheat in the saucepan to serve)
- Add roasted potato or sweet potato to the mix
- Use Kent pumpkin instead for a slightly less sweet flavour
- Serve with a slice of warmed crusty bread (sourdough or ciabatta go wonderfully)
- Add a dollop of Greek yoghurt or cream on top
- Top with toasted pepitas and sunflower seeds + a sprinkle of paprika for a spicy kick