Ingredients
Roast Vegetables
- 4/5 pieces pumpkin, Chopped
- 2/3 carrots, Chopped
- 2/3 potatoes, Chopped
- 1 sweet potatoe, Chopped
- 1 onion, Halved
Soup Base
- 600 grams Homemade chicken stock
- heaped tablespoon vegetable stock
- salt & pepper / seasoning to taste
- 2 potaoes
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre roast your vegetables or use left overs from a Roast dinner. Leftover roast veges always have the best flavours.
Place chicken stock, veggie stock, extra raw potates and seasoning to the bowl. Cook on 100/ speed 1-2 for 20 mins until potatoes are soft.
Add roast vegetables and heat up for a further 5mins on 100/speed 1-2. ( This is just to heat the cold veggies).
Slowly raising the speed of the cooked soup up to speed 9 for 1 minute to puree.
Preparing the soup
Tip
You can use any vegetables you like roasted. I think egg plant would be good as would roasted capiscum. The roasting really brings out the flavour especially if you roast them with fresh herbs.
I use a homemade chicken broth or a beef broth with all my soups extra goodness for you.
Thermomix Model
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Recipe is created forTM 31
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Comments
Delicious soup thank you. I roasted my veg with a small splash of chilli oil, garlic and rosemary. Used a whole onion. Used shop bought chicken stock.
A nice thick soup but I have to agree with mummy_mila it needs more flavour.
Great Soup For Using Up Leftovers!
I used leftover Potato, Sweet Potato and Pumpkin from roast dinner the night before. I added some extra sweet potato as I had that in the fridge. I also added a tbsp red curry paste. Delicious!
Was ok but needed more flavour. No directions on whst to do with the onion so cooked it first and I added in garlic too. I think 1 onion was too much and also needed to add rosemary for extra flavour.
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