Spiced Roasted squash and bell pepper soup
As I’ve mentioned before, when I make roast dinner I always try to bake veggies on the lower shelf for meals ahead throughout the week. This Spiced Roasted squash and bell pepper soup is good example which can be made a day or two ahead – just move the roasted veggies into a container and chill. When you’re ready to serve the soup, just add the stock and fresh herbs –et voilà, you have a 5 minute, tasty, filling meal. Serve the soup with wholesome bread.
Ingredients
Method
- Heat the oven to 170°C.
- Cut the squash into wedges, the peppers into half. Arrange them on a baking tray. Scatter the garlic cloves around (in their skin). Mix the oil with the spices, then brush the veggies with this mixture.
- Roast for about 30 minutes, until tender. Set aside to cool.
- When cooled, remove and discard the skins of the garlic, squash and pepper pieces.
- Put the flesh into a saucepan. Add most of the stock and, using a stick blender, process into a smooth, silky soup. Add more stock, if it’s too thick.
- Add the fresh coriander leaves, then blitz for a few seconds.
- Bring to a simmer, then serve immediately.