Roasted Vegetable Soup with Cheese Twists

(Makes 4 serves)


2 tablespoons vegetable oil

250g pumpkin, peeled, seeds removed and cut into chunks

300g sweet potato, peeled and cut into chunks

1 brown onion, peeled and cut into quarters

3 Roma tomatoes, cut in half

125mL–250mL vegetable or chicken stock

Waterthins Cheese Twists


To make the soup:

Heat oven to 200C. Place the oil in a large baking dish and add the pumpkin, sweet potato, onion and tomatoes. Brush the oil over the vegetables. Roast for 20 minutes.

Turn vegetables, reduce the oven to 180C and cook for a further 10 minutes or until the vegetables are cooked. Cool.

Place the vegetables and pan juices into a blender or food processor and blend until smooth. Add sufficient stock for desired consistency.

To serve:

Reheat the soup and serve in warmed bowls or mugs accompanied by the Cheese Twists.

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