When it's this cold you need soup. A beautiful and delicious vegetable soup- just like this one! This quick soup is thick and filling, sweet and packed full of flavour. I've used dill and chives because I love them but if they're not your thing why not try some other fresh herbs? Rosemary & thyme would also taste lovely, as would coriander or oregano and basil. Just go with what you love & enjoy your veggies!
Roast Pumpkin & Zucchini Soup
3 cup chopped zucchini (3 small)
2 cups roast pumpkin (raw would be fine too you'll just need to cook it for longer)
1 cup chopped dill (1/2 large bunch)
1 cup chopped chives (1/2 large bunch)
4-6 cups stock/water (I like my soup thick but adjust to taste)
- Chop & roast pumpkin (I try to make enough for leftovers which makes recipes like this nice and easy)
- Chop vegetables (I leave my skin on but if you want it silky smooth peel them)
- Boil until tender (approx. 5 mins)
- Chop herbs finely
- Blend to desired consistency (if you like it chunky only blend half then add it back to the pot)
- Return to heat and simmer gently until it reaches the desired consistency
- Add herbs
- Enjoy!
- (This keeps well in the freezer)
All the best,
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