serves
4
prep
10 minutes
cook
1:10 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:10
hour
difficulty
Easy
level
Ingredients
- About 1.5 kg of leftover vegetables
- e.g. 1 yellow-fleshed sweet potato, halved
- ¼ Kent pumpkin, skin on
- 1 large carrot, halved
- 2 brown onions, quartered
- 1 potato, quartered
- 2 celery sticks
- 2 broccoli stems
- ⅓ cup (80 ml) olive oil
- Salt and black pepper
- ½ tsp ground turmeric
- 1 tbsp vegetable stock powder
- 200 ml thickened cream
For the herb 'crou-toast'
- 75 ml olive oil, plus extra for drizzling
- 3 garlic cloves, finely chopped
- 75 g butter
- 2 loosely packed cups mixed fresh herbs (parsley, basil, rosemary, thyme etc.), plus extra to serve
- ½ loaf leftover sourdough, unsliced
- Parmesan cheese, to serve
Instructions
- Preheat the oven to 180˚C (fan-forced). Place the vegetables on a baking tray lined with baking paper and drizzle with the olive oil and season with salt and pepper. Roast for 45 minutes to 1 hour.
- Scoop the seeds from the pumpkin and discard. Scoop the flesh from the pumpkin (you can leave the skin on if you prefer) into a large saucepan. Add the remaining roasted vegetables, turmeric and stock powder, along with 1 litre of water, and bring the pan to a simmer. Simmer for 10 minutes, then blend with a stick blender until smooth. Taste and adjust seasoning, then blend through 150 ml of the cream, reserving the rest of the cream to serve.
- Meanwhile, for the herb crou-toast, heat the olive oil in a small saucepan and fry the garlic until fragrant. Add the butter and herbs and when the butter has melted, blend the mixture until smooth with the stick blender again.
- Cut the sourdough into large chunks and grill on a grill plate until toasted and lightly charred. Drizzle with the herb butter and extra olive oil, then scatter with extra herbs. Grate over some parmesan cheese, season well with salt and pepper, and serve with the soup.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
