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Roast Veg soup- a twist of Asia flavour- quick, easy, nutritious & delicious!

Updated: Apr 25

For my recipe here, I roast the pumpkin, carrot, capsicum and sweet potato as it allows the flavour to pop and gives a rich creamy texture.

I have a few extra tips in my recipe to give additional flavour which are optional. I love this recipe as is is no fuss, quick and easy. I hope you enjoy it!


1/2 Pumpkin

1 sweet potato

2 carrot

2 red capsicum

1 leek

1/2 celery bunch

2-3 kaffir lime leaf

1 litre of chicken or vegetable stock (optional)

Or just use water

Extra water if needed

Optional herbs-

Dried cumin, about 1/4 tsp or more if you want a kick

2 cubes of fresh ginger about the size of a dice

Optional garnish-

fresh parsley, basil, coriander & coconut cream


Heat oven to 180. Cut pumpkin, carrot, sweet potato into small blocks, cut red capsicum in half. Add a pinch of cumin, and pinch of salt and pepper, to the veg.

Drizzle olive oil over the veg, place in oven cook until soft all the way through.

Whilst the veg is roasting, heat a small amount of olive oil on a large pot, add chopped leek, and celery, sautee in pot with olive oil for 2 min, add a few cups of water bring to boil and simmer for 2-3min the allow it to sit.

When the roast veg is cooked add them to the pot with the about a litre of stock, add the fresh Kaffir lime leaves, bring to boil, simmer for about 5-6min.

Now soup is ready to blend! Before you blend remove the lime leaves!

I use a stick blender in my big pot or use your usual blending method if it's too thick, add a small amont of water and blend again.

Serve with a garnish of chopped coriander or parsley, a small drizzle of coconut cream or coconut yoghurt is a nice addition

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