Ingredients
Scale
- 1 eggplant
- 2 Zucchini
- 1 Cauliflower
- 4 Carrots
- 4 tomatoes whole
- 2 Red capsicum
- 2 Brown onion
- 2 bulbs of garlic
- Olive oil
- 1 Tablespoon thyme
- 1 Tablespoon cumin
- 1 Tablespoon Parsley
- 1 Tablespoon Paprika
- 1 Tablespoon Oregeno
- Pinch of Salt and Pepper
- 6 Cups vegetable stock
- 400ml Coconut cream
Instructions
- Preheat over to 180degrees fan forced
- Line a baking tray or roasting trays
- Roughly chop cauliflower, capsicum, carrot, eggplant, onion and zucchini.
- Place chopped veg into the roasting tray and add the tomatoes whole.
- Cut the top of the garlic off and place in the roasting tray.
- Drizzle all veg with olive oil and sprinkle over the spices.
- Place in oven and roast for 45-60 mins or under vegetables are tender
- Once the veg is soft place in a large stock pout and add stock and coconut cream
- Bring it to the boil and then gently simmer for 10mins.
- Use an immersion blender to blend soup until smooth or allow to cool and blitz in blender/food processor until smooth.
- Enjoy with some crusty bread!
- Prep Time: 20
- Cook Time: 60
- Category: Soup
- Method: Stove Top
