Roast Red Pepper, Tomato and Pumpkin Soup – GF, Vegan
Prep time
Cook time
Total time
A rich and creamy soup with a hint of chilli. Delicious on a winters evening.
Author: thefussiesteater.com
Recipe type: Soups
Serves: 4
Ingredients
- 5 lrge Tomatoes – cut into wedges
- 3 Red Peppers – cut into wedges
- 450g Crown Prince Pumpkin – peeled and cut into ½ cm slices
- 550g Butternut Squash – peeled and cut into ½ cm slices
- 1 lrge Leek – thinly sliced
- 1 lrge Spanish onion – thinly sliced
- 10 Garlic cloves – sliced and diced
- 3 sm Carrots – thinly sliced
- 1 Celery stalk – thinly sliced
- 1 heaped tsp Hot Paprika
- 1 tsp chilli flakes
- Sea salt
- Black Pepper
- Juice of 1 lemon
- 4 Cups Vegetable stock
- 25g Basil leaves only
- 2-3 Cup unsweetened non-diary yoghurt or milk (I prefer yoghurt)
- Garnish with Parsley
Instructions
- Pre-heat the oven to 180 degrees Celsius
- Lay out the tomatoes, red peppers, squash and pumpkin on 2 non-stick baking trays
- Bake for 35min – use the bottom and middle of the oven
- Meanwhile, in a large saucepan cook the leek, onion and garlic in enough filtered water to just cover, approx 10min on med-low heat or until soft and translucent – covered
- Add the rest of the ingredients expect for the basil and yoghurt
- Cook for a further 15-20min on med-low heat, stirring occasionally – covered
- Just before you turn off the heat, add the basil. Leave covered until ready to blend.
- When the vegetables have finished baking, blend in a food processor in two batches adding ½ the yoghurt per batch.
- Pour both batches into the saucepan. Bring to boil, turn heat off immediately.
- Serve with a sprinkling of parsley
This post was submitted to ‘Sunday Night Soup Night! 4/22/2012′ @ http://easynaturalfood.com and to ‘Fat Tuesday: April 24, 2012′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 4/24/12‘ @ http://simplysugarandglutenfree.com