Roasted vegetable soup

Try this tasty soup - so easy to make.

Roasted vegetable soup


Serves 4

4 cups roasted vegetables, e.g. kūmara, pumpkin, carrots
4 cups water
1 vegetable stock cube or 1 tsp vegetable stock powder
2 cups shredded spinach or silverbeet


Place roasted vegetables, water and stock cube in a heavy based saucepan.
Bring to the boil.
When vegetables are heated through, mash or blend.
Reduce heat, stir spinach through the soup.
Simmer for 2-3 minutes or until spinach has wilted.
Serve hot.

Tip: Use any roast vegetables roughly chopped.

Click the vegetable name below to learn more about it: