Roast Vegetable Soup

This is a winter warming soup that is packed full of root vegetables! Make a large pot and freeze portions for future use!

Ingredients (10 serves)

  • 800g Pumpkin, chopped into chunks

  • 400g Kumara, chopped into chunks

  • 4 large carrots, chopped into chunks

  • 3 parsnips, chopped into chunks

  • 2 onions, diced

  • 4 garlic cloves, diced

  • 2-4 tbsp olive oil

  • 1 tbsp paprika

  • 1 tbsp garlic and herb salt

  • 2.25L vegetable or chicken stock

  • salt/ pepper


  1. Pre-heat your oven to 180 degrees C and pre-line a tray with baking paper. Place all the vegetables (except the onion) on the baking tray then drizzle with olive oil and sprinkle the paprika and garlic and herb salt. Place in oven to cook for 25-30 minutes until crispy (but not burnt).

  2. Heat a large soup pot over medium heat on the stove top with 2 tbsp olive oil. Sauté the onions and garlic for five minutes.

  3. Add the vegetables and vegetable stock into the pot pan and mix to combine. Simmer for another ten minutes then puree until smooth. Season to taste.

Enjoy x

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