Roasted parsnip and pumpkin soup

NA
Weight Watchers Recipe
4 Stars
Ratings (63)
2ProPoints value
Prep time: 25 min
Cook time: 30 min
Other time: 0 min
Serves: 8
Soup is a great warmer and an excellent way to get your veges in! Roasting the vegetables brings out their natural sweetness, plus adds a depth of flavour.
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Ingredients

Instructions

  • Preheat oven to 200ºC. Combine onion, carrots, parsnips and pumpkin in a large roasting pan. Spray with oil and toss to combine. Roast in oven for 20-25 minutes, or until vegetables are tender and golden.

  • Place vegetables in a large saucepan over medium heat. Add stock and milk, then season to taste with salt and pepper. Cook for 10 minutes to allow flavours to combine, then process using a hand held wand blender, or upright blender until soup is smooth. Add more water or stock to achieve desired consistency.

Notes

  • This soup will store in an airtight container in the fridge for 2-3 days. It's also suitable to freeze for up to 3 months.

 


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