Roasted Harvest Vegetable Soup

Roasted Harvest Vegetable Soup
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time

Ingredients

Add all
  • 1

    medium Yukon Gold potato, peeled and diced

  • 1

    medium red or yellow pepper, cut into thin strips

  • 1

    medium onions, sliced thin

  • 2 cups
    (500 mL)

    peeled, diced butternut squash

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2

    garlic cloves, minced

  • 3 cups
    (750 mL)

    vegetable broth

  • 1/2 tsp.
    (3 mL)

    cumin

  • 1/2 tsp.
    (3 mL)

    chili flakes

  • 1/4 cup
    (60 mL)

    crumbled Manchego raw milk cheese

  • 1/4 cup
    (60 mL)

    shelled pumpkin seeds, toasted

Preparation

Preheat oven to 450°F (230°C).

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.

Source: Knorr

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007