Roasted Harvest Vegetable Soup
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 40 min |
servings
Recipe ingredients
- 1 medium Yukon Gold potato, peeled and diced
- 1 medium red or yellow pepper, cut into thin strips
- 1 medium onion, sliced thin
- 2 cups (500 mL) peeled, diced butternut squash
- 2 Tbsp. (30 mL) olive oil*
- 2 garlic cloves, minced
- 3 cups (750 mL) Knorr Vegetable Broth
- ½ tsp. (2 mL) Irresistibles cumin*
- ½ tsp. (2 mL) Irresistibles chili flakes*
- ¼ cup (60 mL) crumbled Manchego raw milk cheese
- ¼ cup (60 mL) shelled pumpkin seeds, toasted
Preparation
Preheat oven to 450ºF (230ºC).
Place all vegetables in a large shallow baking pan.
Combine olive oil and garlic and drizzle over vegetables.
Bake 15 – 20 minutes, stirring once, until vegetables are fork tender.
Put half the vegetables in a food processor or blender along with 1 cup (250 mL) Knorr Vegetable Broth.
Process until smooth.
Pour into large saucepan.
Repeat with remaining vegetables and 1 cup (250 mL) of broth, then pour into saucepan.
Add remaining broth, cumin and chili flakes.
Bring to a boil over medium heat, stirring often.
Ladle into soup bowls. Sprinkle with cheese and pumpkin seeds and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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- Paprika Vegetable Soup
- Garden Vegetable Soup
- Vegetable Soup with ham and turkey
- Catelli® Healthy Harvest® Penne with Roasted Salmon, Artichokes, Lemon & Basil
- Vegetable Soup
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Vegetable Soup
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