Roasted Carrot, Pumpkin and Cauliflower Soup

This is not only delicious but so filling as well.

Ingredients:

1 Butternut or 1/2 Jap pumpkin, peeled and roughly chopped
4 Large Carrots, trimmed, washed and roughly chopped
1/2 Head Cauliflower, leaves trimmed and roughly chopped
1 brown Onion, peeled and roughly chopped
4 cloves Garlic
1/2 bunch Kale, stalks removed and leaves roughly torn
2 tbsp olive oil
1 litre Vegetable stock
1/2 tsp Cinnamon
1/2 tsp turmeric powder
s + p
180 g Halloumi

Method:

Simply toss all the vegetables in a little oil and roast in a hot oven until they start to ‘catch’ or ‘char.’

Kale – toss in oil and sprinkle with seasoning. Then place on a tray, trying not to overlap them. Bake until they start to show brown edges.

Place baked vegetables in a food processor, or blender, with the stock, spices and blend until smooth. Season to taste.

Halloumi – slice in to 1cm thick slices and pan fry or grill till brown on both sides. Chop into smaller squares, like croutons.

Serve soup hot with ‘halloumi croutons’ on top and kale chips on the side.

Enjoy!