Spicy Roast Vegetable Soup
By NicolaAugust 11, 2015
Deliciously spicy soup - use whatever root vegetables you have available! The addition of smoky peanut butter makes it amazing.
- Prep: 20 mins
- Cook: 50 mins
- Yields: At least 12 serves
Ingredients
250g yams, scrubbed and roughly chopped
2 large onions, roughly chopped
1 medium pumpkin, skin and seeds removed, cut into chunks
1 red capsicum, seeds removed, roughly chopped
1 - 2 large stems rosemary, leaves removed from stalks
2 tablespoons low sodium vegetable bouillon/stock powder
Directions
1Preheat oven to 180 degrees Celsius. Place carrots and yams on a lined baking tray, drizzle with the oil, salt and pepper and mix well. (Don't be fooled by the photo above - it works best if you give the carrots and yams some extra cooking time). Roast for 15 minutes then add onions, pumpkin, capsicum and rosemary leaves. Return to oven for a further 30 minutes (approximately), stirring occasionally. Remove from oven when all vegetables are tender.
2While vegetables are cooking, place water, bouillon powder and tomatoes in a large pot over medium heat. Bring to the boil, add roast vegetables and simmer for ten minutes.
3Mix peanut butter, smoked paprika, chilli and orange juice to a smooth paste. Add to simmering pot about 5 minutes before the end of cooking time. Remove from heat and allow to cool slightly; transfer in batches to blender and process until very creamy. Garnish with super seed mix and enjoy!
This recipe makes around 3 litres so feel free to halve if you’d rather have less of a splatter-fest in your kitchen.
If you don't happen to have this fancy flavoured peanut butter (you can find a list of stockists for amazing Fix and Fog peanut butters here), feel free to mix regular PB with 2 tablespoons Spanish smoked paprika and enough chilli powder to suit your fire-breathing preferences!
1 Review
Jane
July 5, 2016
I love this soup, especially with the nut butter – I have used almond butter which was delicious. Not an ordinary pumpkin and vege soup!