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Roasted Harvest Vegetable Soup https://www.metro.ca/userfiles/image/recipes/potage-legumes-courge-musquee-rotis-5508.jpg PT15M PT25M PT40M
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.
4
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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
Roasted Harvest Vegetable Soup

Roasted Harvest Vegetable Soup

Rate this recipe
2 Votes
  • Gluten-free
4
Roasted Harvest Vegetable Soup
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    medium Yukon Gold potato, peeled and diced
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  • 1
    medium red or yellow pepper, cut into thin strips
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  • 1
    medium onions, sliced thin
  • 2 cups
    (500 mL)
    peeled, diced butternut squash
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  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 2
    garlic cloves, minced
  • 3 cups
    (750 mL)
    vegetable broth
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  • 1/2 tsp.
    (3 mL)
    cumin
  • 1/2 tsp.
    (3 mL)
    chili flakes
  • 1/4 cup
    (60 mL)
    crumbled Manchego raw milk cheese
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    DELI CUT, 4.40/100 g

    ALEXIS DE PORTNEUF PACIFIC ROCK CHEESE

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  • 1/4 cup
    (60 mL)
    shelled pumpkin seeds, toasted
Imprimer ma sélection

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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