Hearty Vegetable Soup
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Ingredients
- 300g pumpkin
- 1/2bulb fennel
- 1 carrot
- 1 tomato
- 100g sato imo (taro)
- 2 cloves of garlic (skin on)
- vegetable stock (as required)
- rosemary, thyme (as required)
- olive oil
I come up with this recipe when I was looking into my fridge to see what is there to eat *_^ The ingredient are what I have at that time, so feel free to omit any of the vegetables that you don't like. It's best to leave the garlic skin-on when baking as they are much sweeter this way. The fennel is quite strong, so if you might want to decrease the quantity or omit it alltogether.
- Preheat oven at 200 C.
- Chop the vegetables to chunks.
- Place chopped vegetables and garlic on baking dish, rub with olive oil, rosemary and thyme.
- Bake in the oven until soft (approx. 40minutes)
- After the vegetables are ready, squeeze the garlic out from the skin, and place everything into a blender (for smooth texture) or food processor (for chunkier texture).
- Blend until smooth (add in stock if the mixture is too thick ).
- Return to baking dish, add in the stock until desired consistency while heating and stirring.
- Serve with Tabasco or sour cream as desired.
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