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.