Creamy Roasted Pumpkin-Veggie & Corn Soup
with Cheddar Cheese & Parsley
- Milk
A bowl of hearty, comforting soup is easily our favourite way to warm up when the weather cools down! This one is packed full of goodness, with an array of roasted veggies and pops of sweetcorn in a creamy broth. A sprinkle of Cheddar at the end adds the perfect amount of richness and cheesy deliciousness. *This recipe is under 650kcal per serving.*
1 sachet
Garlic & Herb Seasoning
1 packet
Peeled Pumpkin Pieces
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
()
1 packet
Parsley
1 packet
Cream
()
1 packet
Potato
1
Carrot
1
Leek
1
Cauliflower
1
Lemon
1 sachet
All-American Spice Blend
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut potato and carrot into bite-sized chunks. • Place cauliflower, potato, peeled pumpkin pieces and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, thinly slice leek. Slice lemon into wedges. Finely chop garlic. Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook leek and corn, stirring, until softened, 4-5 minutes. • Add garlic, garlic & herb seasoning and All-American spice blend, and cook until fragrant, 1 minute.
• Add cream (see ingredients) and the water, and bring to the boil. Reduce heat to medium, then simmer until slightly reduced, 4-5 minutes.
• To the soup, add roasted veggies and a squeeze of lemon juice, then stir to combine. Season to taste.
TIP: Add a splash more water if the soup looks too thick.
• Divide creamy roasted veggie and corn soup between bowls. Sprinkle over shredded Cheddar cheese. Tear over parsley. Enjoy!
