A perfect winter’s lunch

by HealthyBeings on June 2, 2010


Roasted vegetable soup


Choose any combination of your favourite vegetables, but here’s mine!


  • 1 Leek
  • 2 onions – remove skin and cut into quarters
  • 1 whole clove of garlic – remove the outer papery skin and wrap whole in foil
  • 1 large sweet potato – diced
  • ½ a butternut pumpkin – diced
  • 2 large carrots – diced
  • 3 – large potato’s – diced
  • 2 large capsicum- seeds removed
  • 1.5 -2L reduced salt vegetable stock
  • 400mls light carnation coconut milk
  • Mixture of herbs: Cumin, ground coriander seeds, ground ginger & chilli flakes (sprinkle a combination of these over your veggies before roasting)
  • Canola oil


  1. Preheat oven to 200°c
  2. Wash, peel and chop all veggies apart from the capsicum
  3. Place all veggies (not the leek or capsicum) on an oven tray  (you may need two) spray with canola, sprinkle with a mixture of herbs and bake for 30 mins or until just soft.
  4. When the veggies are cooked allow the garlic to cool then squeeze out the individual cloves out of their skins and add to other veggies
  5. Grill capsicums until the skin turns black , remove cover with plastic then remove skins
  6. Fry the leek in a large pot with a teaspoon of canola oil until fragrant. Add all the veggies including the capsicum and the stock and  boil gently for about 20 mins.
  7. Remove soup from the heat and blend
  8. Add the light carnation coconut milk and return to heat for 10 mins then you’re ready to heat.

I love to make a big batch and freeze the leftovers for those cold nights when you just don’t feel like cooking!

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