Roasted Winter Vegetable Soup

Here’s a lovely warming meal for those cold evenings.

It serves eight people and is wheat, gluten and dairy free.

Roasted Winter Vegetable Soup


  • 1/4 medium pumpkin - peeled, deseeded
  • 2 medium kumara - peeled
  • 2 large carrots, peeled
  • 2 medium parsnips, peeled
  • 2 medium red onions - peeled, diced roughly
  • 5 cloves garlic - chopped
  • 2 1/2 litres water or vegetable stock
  • 2 tbsp sweet chilli sauce
  • 1/4 cup white wine


  1. Cut the pumpkin, kumara, carrots and parsnips into 5cm chunks
  2. Put the chopped veges plus the onions and garlic into an oiled roasting pan
  3. Roast all the veges at 200C till just cooked (approx 30 mins)
  4. Put the roasted veges in a pot with the water or stock, the chilli sauce and the wine
  5. Simmer till veges are soft, approx 20 mins.
  6. Place into a blender and blend until there are no lumps.
  7. Season to taste
  8. Serve with a dollop of yoghurt (not dairy free) or coconut cream

 (C)  Morrison Street Cafe  2012