2 blocks: Divide into 6 serves
3 blocks: Divide into 4 serves
4 blocks: Divide into 3 serves
Ingredients
800g butternut pumpkin, peeled, cut into 2cm pieces
1 medium fennel bulb, sliced
2 celery stalks, chopped
2 medium carrots, chopped
1 large red capsicum, coarsely chopped
1 medium zucchini, sliced
2 cloves of garlic, whole
¼ cup extra virgin olive oil
2 cups vegetable stock
300g cooked chicken breast
Vegetarian option:
360g firm tofu for a vegetarian option
Directions:
Preheat oven to 200°C (fan-forced). Line a large baking tray with baking paper.
Place butternut pumpkin, fennel, red capsicum, celery, carrots, zucchini and garlic onto the tray. Drizzle with extra virgin olive oil and toss to coat evenly. Spread into a single layer.
Roast the vegetables for 30-35 minutes or until the vegetables are tender and slightly caramelised.
Transfer the roasted vegetables to a large pot. Add vegetable stock and use a stick blender to blend until smooth. Add more stock if needed for desired consistency.
While blending, cook the chicken breast (or tofu for a vegetarian option) in a pan over medium heat until heated through.
Divide the soup into bowls, top with sliced chicken or tofu, and serve with toasted sourdough on the side.