‘Zero Waste’ Roasted Tomato Pumpkin & Veg Soup

A versatile soup with a few different options to suit your taste!

This was one of those ‘throw together’ recipes that just happened to turn out amazing – but I feel that’s always the case with soups.  You can never go wrong with a decent stock, simple flavourings and a few veg.

I used my pressure cooker and it took 10 minutes, which was even nicer being able to enjoy something super delicious and nutritious really quickly.  If you don’t have a pressure cooker I strongly recommend you get one – curries, soups, stews and braised dishes go from taking hours to complete to minutes.  It’s definitely my most used piece of equipment.

Onto the recipe!  Some tips to zero waste this epic delish:

  • Buy all of your vegetables loose, or BYO reusable produce bags
  • Buy your spices and legumes from the bulk food store!
  • If you can’t find oil, leave it out and use water instead
  • Most bakeries allow you to BYO bread bag – if not grab a paper bag and compost it
  • Compost your peels or save them for the next round of veg stock!

Recipe serves 4-6 depending on how hefty your soup bowls are

Ingredients:

  • 6 tomatoes, quartered
  • 1 Tbsp oregano
  • 1 tsp salt
  • 1 eggplant, diced (or capsicum!)
  • 1 zucchini, diced (or mushrooms!)
  • 1 Tbsp olive oil
  • 1 butternut pumpkin, peeled and chopped chunky
  • 1 stick celery, chopped chunky
  • 3 cloves garlic, peeled and chopped
  • 2 Tbsp olive oil
  • 1 Tbsp each paprika, mixed herbs
  • 1 tsp cayenne pepper or tumeric
  • 1 onion, diced
  • 1 bay leaf
  • 1 carrot, peeled and chopped
  • 600-700mL veg stock
  • 1/4 C almonds, soaked for an hour and blended with 2/3 C water (this makes a nice ‘cream’ to add later!)
  • Optional: 1.5 C cooked chickpeas, lentils or other legume
  • Chopped parsley or basil to serve
  1. Preheat oven to 200’C.  Place tomatoes onto one tray sprinkle with salt and oregano – roast these while you prepare the other ingredients
  2. Place zucchini and eggplant with olive oil onto a different tray – roast these while you make the soup!
  3. In a saucepan or pressure cooker, saute the onion and garlic with the olive oil until transluscent.  Add the spices and dried herbs and stir through.
  4. Throw in the pumpkin, celery, carrot and bay leaf.  Top with stock
  5. If using a pressure cooker, cook on high pressure for 10 minutes.  If using a saucepan, cook for approx 30 – 40 minutes until pumpkin and vegetables are tender (you may need to chop your vegetables into smaller cubes for it to cooker faster!)
  6. When all vegetables are soft, add the almond cream, roasted tomatoes, and puree until smooth – season to taste.  It should be nice and thick
  7. Stir through the roasted eggplant and zucchini (and chickpeas) at this stage you could also add some nutritional yeast and sprinkle with the herbs.
  8. Serve with freshly toasted crusty bread

Roasted Tomato Veg Soup

 

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