Name: Roasted vegie soup
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 1
Ingredients: 1 kg butternut pumpkin, peeled, seeded, cut into 2.5cm pieces; 2 large red capsicums, seeded, chopped; 2 red onions, chopped; Spray olive oil; 18.20 gm olive oil; 4 rashers short-cut bacon, chopped; 400 g can diced tomatoes; 637.50 gm vegetable stock; 1/2 rustic baguette, sliced diagonally; 120g Goats Cheese in Ash; Fresh basil leaves, to serve

Roasted vegie soup

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Prep Time:
30 minutes

Cook Time:
80 minutes

Total Time:
110 minutes

Nourishing roasted vegetable soup, a hearty and satisfying dish.

Ingredients:

1 kg butternut pumpkin, peeled, seeded, cut into 2.5cm pieces
2 large red capsicums, seeded, chopped
2 red onions, chopped
Spray olive oil
18.20 gm olive oil
4 rashers short-cut bacon, chopped
400 g can diced tomatoes
637.50 gm vegetable stock
1/2 rustic baguette, sliced diagonally
120g Goats Cheese in Ash
Fresh basil leaves, to serve

Instructions:

Preheat the oven to 180C (160C fan-forced) and line 2 large oven trays with baking paper. Spread pumpkin, capsicum, and onion on trays, then generously spray with oil. Roast for approximately 1 hour, making sure to swap trays halfway for even cooking, until the vegetables are soft and caramelized.
In a large saucepan over medium heat, sizzle the bacon in hot oil for 3 mins until crispy. Stir in roasted veggies, tomatoes, and stock, bring to a simmer, and cook partially covered for 10 mins. Season to perfection.
Preheat the grill on high to get it nice and hot. Toast both sides of the bread until they are perfectly crisp. Smear the bread with creamy goat's cheese. Garnish the soup with fresh basil leaves and serve alongside the delectable toasts.

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