Roasted parsnip and pumpkin soup
Weight Watchers Recipe
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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1 medium onion, finely chopped
4 medium carrot, peeled, coarsely chopped
750 g parsnip, peeled, coarsely chopped
600 g pumpkin, peeled, deseeded, cut into cubes
1 x 3 second spray(s) oil spray
1/2 cup(s) skim milk, (125ml)
5 individual vegetable stock cube, dissolved in 5 cups hot water
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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.
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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