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
