I made a delicious soup yesterday. I roasted a butternut pumpkin, two sweet potatoes, some garlic, and half a dozen carrots for half an hour at 200C - all chopped up with some oil, salt and ground cumin. Then in a big pot, soften a diced onion in some oil, add a litre of stock, and let it simmer for 5-10 minutes. Add the vegies to the pot and blitz with a blender until smooth. Add a bit of cream if you fancy.
Makes about 12 serves at around $1.50 per serve, and freezes well if you don’t want to eat it for every meal. And you could swap out whatever roast vegies you fancy.
I made a delicious soup yesterday. I roasted a butternut pumpkin, two sweet potatoes, some garlic, and half a dozen carrots for half an hour at 200C - all chopped up with some oil, salt and ground cumin. Then in a big pot, soften a diced onion in some oil, add a litre of stock, and let it simmer for 5-10 minutes. Add the vegies to the pot and blitz with a blender until smooth. Add a bit of cream if you fancy.
Makes about 12 serves at around $1.50 per serve, and freezes well if you don’t want to eat it for every meal. And you could swap out whatever roast vegies you fancy.