This vegetable soup is time consuming but I really love it so much. I make it on a quiet Saturday. Slowly roasting all the vegetables to get their flavours out. Don’t hurry this soup as you will really love it! While the soup is developing you can mix your dough to make some fresh bread to enjoy with your soup. The honey and herbs give the soup an extra depth. You can roast everything for a shorter time but low and slow is the magic ingredient. Have fun playing with this recipe.
Ingredients
- 500g Pumpkin, diced
- 3 Carrots, diced
- 3 Green Onions, roughly chopped
- 3 Celery Stalks, roughly chopped
- 1/2 cup Celery Leaves, chopped
- 3 Shallots, roughly chopped
- 4 Garlic cloves, halved
- 2 tbs Parsley, chopped
- 2 Thyme sprigs
- 4 Rosemary stalks
- 1 tsp Sea Salt and Freshly Ground Black Pepper
- 2 tbs Olive Oil
- 3 Tomatoes, quartered
- 1 tbs Honey
- 1 L Vegetable Stock or Water, must be hot
Method
- Preheat oven to 170 degrees Celsius
- Cut and dice all the vegetables in and add the first 12 ingredients to a roasting pan. Mix well and cover with foil.
- Roast in a preheated oven for 40-50 minutes
- Take from oven remove the foil. Add the tomatoes and honey and roast uncovered for another 30 minutes until everything is soft and super tender. Remove the thyme sprigs and rosemary stalks.
- Scoop the vegetables in to a pot add the stock and use a stick blender to blend everything until smooth or you can place the vegetables in a blender and add the stock slowly until everything is smooth. Then pour in a put on low heat.
- Season to taste.
- Enjoy in a mug or bowl with some crusty bread.
thezestysausage.com 