Roasted vegetable soup

Author: Wendy Berecry - Recipe Developer, Food Stylist

Photographer: Cath Muscat

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Serves: 6

Time to make: 50 mins

Ingredients

More weights & measures

1 onion, chopped

2 cloves garlic, chopped

350g tomatoes, quartered

750g pumpkin, peeled, deseeded, cut in 4cm chunks

250g courgettezucchiniXszucchini, summer squashX, chopped

1 red capsicum, deseeded, chopped

1 ½ tablespoons chopped fresh oregano

2 tablespoons olive oil

400g can cannellini beans, drained, rinsed

2 ½ cups salt-reduced vegetable stock*

½ cup light evaporated milk

6 slices gluten-free bread

1 cup freshly grated reduced-fat tasty cheese

*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Preheat oven to 220°C. Combine onion, garlic, tomatoes, pumpkin, courgettes, capsicum, oregano and oil in a large baking dish. Bake for 30 minutes or until vegetables are soft.

2 Use a stick blender or a food processor to purée vegetables in batches (leaving a bit chunky), with beans, stock and milk. Pour mixture into a saucepan and heat through.

3 Grill one side of each bread slice. Turn over, sprinkle with cheese and grill until melted. Serve with soup.

HFG tip

Freeze this soup for an easy work lunch or a ready-to-heat dinner.

Nutrition Info (per serve)

Calories 337cal

Kilojoules 1410kJ

Protein 16g

Total fat 12g

–Saturated fat 5g

Carbohydrates 40g

–Sugars 14g

Dietary fibre 8g

Sodium 560mg

Calcium 300mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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