Roasted-Vegetable Harvest Soup

Is your crisper full of tired-looking veggies? Perfect! It’s time to make roasted-vegetable soup.

• 3 tbsp extra-virgin olive oil
• 1 tbsp mustard
• 1 medium onion, peeled and quartered
• 1 medium butternut squash, peeled and roughly cubed
• 3 large carrots, peeled and sliced in half lengthwise
• 4 stalks celery (including the leaves), quartered
• 1/2 head cauliflower, cored and roughly chopped
• 4 cloves of garlic, peeled
• 1 tsp salt
• 1 tsp freshly cracked pepper
• 1 small can of diced tomatoes
• 2 litres chicken stock
• 1 cup milk
• 2 large potatoes, peeled and cubed
• 2 tsp freshly chopped rosemary
• 2 tsp freshly chopped oregano
• Pinch of red chili flakes
• Pesto (to garnish)
• Toasted pumpkin seeds (to garnish)
• Preheat your oven to 350˚F, and line a large baking sheet with parchment paper.

INSTRUCTIONS

1. In a large mixing bowl, whisk together the olive oil and mustard.
2. Add the onions, butternut squash, carrots, celery, cauliflower and garlic, and toss to coat.
3. Transfer the vegetables to the prepared baking sheet, season with salt and pepper and place in the preheated oven to roast for 1 hour.
4. Place the roasted vegetables (and drippings) in a large Dutch oven, and add the diced tomatoes, chicken stock, milk, potatoes, rosemary, oregano and chili flakes.
5. Place on a burner over high heat, and bring to a boil.
6. Reduce the heat to low, cover and let simmer 1 hour. Use an immersion blender to puree the soup (right in the pot), and adjust the salt and pepper to your liking.
7. Ladle into bowls, and garnish with a generous spoonful of pesto and a sprinkling of toasted pumpkin seeds.