Serves = 6
500g potato, skin on
300g sweet potato
300g pumpkin
300g carrots
¼ small cabbage
¼ cauliflower
1 small head broccoli
2 Tbsp oil
1 Tbsp curry powder
Black pepper, ground
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Tim’s Curried Roasted Vegetable Soup
Perfect when you want flavour, something good for you, and you don’t want to spend too much time in the kitchen
70
mins
8
ingredients
$1.65
/ person
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Ingredients
It’s this easy
- Wash then roughly chop the vegetables.
- Heat the oil in a big pot over a medium-high heat. Add the curry powder, stir then add the potato, sweet potato, pumpkin and carrots. Cook, stirring regularly for 5-6 minutes.
- Add the cabbage, cauliflower and broccoli, cook for a further 3-4 minutes.
- Add enough water to completely cover the vegetables, then maybe a little bit more.
- Add some ground black pepper, then bring the soup to the boil then immediately reduce to a simmer. Simmer for 40-45 minutes.
- Get out a stick blender/ food processing stick then obliterate it until it becomes smooth. It doesn’t have to be completely smooth, it’s ok if it’s a bit rough.
- Serve with toasted sourdough
Tweaks
Freeze leftover soup for quick meals later
Notes
Nutrition information (per serve):
- Energy (915kJ)
- Protein (7.4g)
- Total Fat (7.0g)
- Saturated Fat (1g)
- Carbohydrate (27g), (Starch (16.7g), Sugars (10.4g), Added sugars (0g), Free Sugars (0g))
- Dietary Fibre (9.0g)
- Sodium (74mg)
- Calcium (87mg)
- Iron (1.8mg)
