RECIPE: Rainbow Roasted Vegetable Soup

RECIPE: Rainbow Roasted Vegetable Soup

Whenever I feel that I don’t eat enough vegetables, this is what I’ll make. This hearty soup contains vegetables in variety of colours – red, orange, yellow, green and white – which gives the soup different phytonutrient (beneficial nutrient for human body which also serves as pigment to give food their colour).

I like that it’s so easy to sneak into my meal. It’s suitable for breakfast, supper and accompaniment to lunch or dinner. I love the peppery taste of this soup thanks to the bell peppers and generous amount of paprika. It’s so filling, appetising and good for you!


TOOLS

  • Pot + stove
  • Mixing bowl
  • Hand blender/ blender
  • Oven
  • Baking tray + aluminium foil/ reusable baking sheet

INGREDIENTS

FOR ROASTING

  • 300 g pumpkin, chopped into chunks
  • 1 green capsicum/ bell pepper, chopped into chunks & deseeded
  • 1 red capcisum/ bell pepper, chopped into chunks & deseeded
  • 1 large carrot
  • 2 tomatoes, quartered
  • 1 tbsp olive oil

TO BOIL

  • 1 tbsp olive oil
  • 2 white onion
  • 1 L water

SEASONINGS & GARNISH

  • 2- 3 tsp sea salt
  • 1 tbsp herbs/ spices (e.g paprika powder)
  • Black pepper
  • Pumpkin seeds
  • Sesame seeds

INSTRUCTIONS AT NEW MALAYSIAN KITCHEN