Roasted Harvest Vegetable Soup

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My version

Preparation time: 15 mins
Cooking time: 20-25 mins

Difficulty:
Serves: 6-7

Dietary guidance: v v 

Tags: soup ·

Ingredients

2 large Yams or as some call them Sweet
Potatoes cut into large chunks (1/4'd)
2 each Red, Yellow, Orange Peppers cut in half
2 Onions cut in half
1 large Butternut Squash cut into large chunks (1/4'd)
4 tbsp Olive Oil
2-4 Cloves of Garlic, minced
2 cartons Knorr Vegetable Broth
1/2 to 1 tsp Cumin
1/2-1 tsp Red Peper Flakes (depending on your taste)
Manchegi chesse or Asiago Cheese crumbled or shredded
toasted and shelled pumkin seeds

Method

There are two methods to cook this soup. The second method gives you more flavor!!!!

FIRST METHOD:
• Preheat oven to 450ºF (230ºC).
• Place vegetables in large shallow baking pan.
• Combine olive oil and garlic.
• Drizzle over top.
• Bake 15-20 minutes, stirring once, until vegetables are fork tender.

SECOND METHOD AND OFFERS THE MOST FLAVOR:
• Heat B-B-Q
• Place vegetables on grill or a vegetable grilling pan
• Roast Vegetables over flames and baste with Garlic oil.
• Cook until skins of peppers and squash are black.
• Remove and place into a large pot with lid to cool.
• Once cool enough to handle, remove skin from peppers and squash. Skin should peel off very easily.

NEXT STEP FOR FIRST AND SECOND METHOD:
• Place vegetables in a food processor or blender a little at a time and process until smooth.
• You may have to add some vegetable broth to assist in this process.
• Once vegetables are processed, pour into a large pot and add additional vegetable broth to desired thickness.

• Bring soup to a boil over medium heat and stir often as it will stick!
• Serve in soup bowl sprinkled with cheese and pumpkin seeds.

• Add salt and pepper to suit individual tastes.
NOTE: Cheese and pumpkin seeds are optional.

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