Roasted Root Veggie Soup

Prep time: 20 min – Total time: 55 min –
Makes: 4 servings


1 tablespoon olive oil
3 spring onions, chopped
500 g kumera (orange sweet potato), peeled and chopped
500 g pumpkin, peeled, seeded and chopped
1 carrot, peeled and chopped
1 tablespoon VEGEMITE
1 teaspoon ground coriander
1 teaspoon brown sugar
4 cups water
Milk for thinning, if required
Grated Tasty Cheese, for serving


HEAT the oil in a stock pot and sauté the onion for 1 minute. Add the kumera, pumpkin, carrot, VEGEMITE, coriander, sugar and water. Bring to the boil, turn the heat down, cover and simmer for 30 minutes.

COOL slightly before blending soup until smooth, thin with a little milk if necessary. Spoon the soup into serving bowls and sprinkle with cheese. Serve immediately.