Name of Recipe: Roasted vegetable soup
Number of People: 4 serves
Ingredients:
800g pumpkin, roughly chopped
2 medium potatoes " "
1 medium carrot, sliced
1 medium apple, cored and sliced
2 medium onions, roughly chopped
1 tblspn Vegemite
1 - 2 tspns curry powder
375g hot water
500g milk
Preparation:
Preheat oven to 185oC.
Place the first 5 ingredients into a baking dish or tray and cook for 50 minutes, stirring halfway through. Check the vegies are all cooked then place them into the TM bowl with the vegemite, curry powder and water.
Cook 5 mins/100o/speed 2.
Meanwhile, pour the milk into the baking dish and gently heat on the stove top to ensure any crispy bits stuck to the baking dish are combined with the milk.
When the TMX 5 minutes is up, add the hot milk to the TM bowl and cook a further 3 mins/100o/speed 2.
Puree the soup 30 sec/speed 7.
Photos:
Tips/Hints:
If the soup is too thick, add more water or milk.
