Thursday, 26 June 2014

Roasted Vegetable and Red Bean Soup












Put on your fluffy slippers and wrap a quilt around your bod, it's soup season.



Roasted Vegetable and Red Bean Soup
Serves 4

1 tablespoon olive oil
1kg pumpkin, peeled, seeds removed and cut into 3cm chunks
3 carrots, peeled and cut into 2cm rounds
1 red onion, peeled and cut into thin wedges
1 head garlic
1 yellow capsicum, cut into 2cm dice
1 red capsicum, cut into 2cm dice
1/2 head cauliflower, cut into florets
1 teaspoon ground cumin
1/4 teaspoon chilli flakes
1/4 teaspoon ground fennel
2 litres vegetable stock
Salt
1 x 400g can red kidney beans, drained and rinsed
Greek yoghurt to serve

Preheat the oven to 200C.

Put all the chopped vegetables on a large baking sheet, drizzle with olive oil, sprinkle with cumin, chilli flakes and fennel. Toss to coat the vegetables in the oil and spices and roast in the oven  for 40 - 45 minutes, or until golden and tender.

Once roasted, squeeze the garlic flesh out of the papery skins and discard the skins. Put all the roasted vegetables into a large soup pot with the stock and beans. Bring to the boil and season lightly. Simmer for 10 minutes. Take half the vegetables and stock out of the pan and put them in a food processor and blitz until smooth. Add the puree back to the pan. You'll have a thick soup with lots of texture. Put the pan back on the heat to make sure it's piping hot, check the seasoning and add some water if the soup seems too thick. Serve in deep bowls with a swirl of yoghurt.

18 comments:

  1. I need to buy slippers evidently because big bowls of this soup will soon be finding their way to my tummy. I love soup season!

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    1. Fluffy slippers are a must for soup season.

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  2. That's my type of soup! It's funny because in Montreal, it's the summer and we eat light and food from the public markets. I'm sure this soup could fit well with the heat :)

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    1. I can eat a bowl of soup any time of the year too.

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  3. That looks amazing! So rich and creamy. :) Love the photos, too, they're making me drool!

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    1. Thanks June. Rich and creamy without the rich and creamy - gotta love that.

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  4. Gorgeous. I've made a couple of similar batches of soup already, so good! I haven't tried adding the kidney beans though, that'll be my next trick, or should I say YOUR trick (more protein, nourishing and filling, clever you!).

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    1. I'm all for more protein (fills me up for longer and the chocolate supply can relax in my pantry for a bit longer).

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  5. Wow that soup looks thick, flavorful and perfect.

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    1. Thanks Jamie. A hearty soup is always welcome here.

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  6. This is beautiful! Looks so comforting.

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    1. We've had a real cold snap over the last few days, so this soup is a life saver.

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  7. I'm keeping this recipe in mind for the time when it will be winter here! I once made roasted carrot soup and I can't wait to experiment with other vegetables.

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    1. If you love roasted carrot soup, you'll love this one.

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  8. So lovely! It's raining here today and I think I'm going to have to make some soup to celebrate. This looks perfect!

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  9. This looks so inviting, I love beans and pulses in soup. Will definitely be trying this.

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    1. Thanks Mariana. Beans and pulses in soups add so much body and texture. I love them too.

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