Ingredients
Roasted vegetables
- 1 carrot, peeled and roughly chopped
- 100 g potatoes, peeled and roughly chopped
- 100 g pumpkin, peeled and roughly chopped
- 2 tbsp garlic & herb butter
- 2 tbsp olive oil
- zest of 1 lemon
Soup
- roasted vegetables
- 1 can Cannellini Beans, drained and rinsed
- 350 g chicken stock
- 1 lemon, juice only
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat an oven to 170 degrees (fan forced).
Toss all the ingredients for the roasted vegetables into a baking pan, ensuring that the butter and oil coat the vegetables. Roast for 45 minutes.
Place the roasted vegetables (and juices), Canellini beans, chicken stock and lemon juice into the mixing bowl and cook 12 min/100C/speed 2.
Blend 10 sec/speed 8.
Serve with crusty bread.
Roasted Vegetables
Soup
Tip
We love soup, and this tangy recipe is our excuse to have it in summer.
This soup can be adapted for the winter menu by adding a splash of cream and a drizzle of truffle oil before serving.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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