You might think everyone has this recipe, why put it on the blog? Because even the most simple recipes get forgotten and this is one that ticks the box for classic, easy and scrumptious!
What better way to get your kids to eat their vegetables? I have one of those young men who routinely returns his plate to me with the vegies left in tact.
The soup bowl for this recipe returns to me licked clean, or at least wiped clean with thick sour dough toast and butter.
This recipe makes a large bowl serving for four hungry people. It could easily serve 8 in more reasonable sized bowls as an entrée. It is thick and very filling.
I roast the vegetables slowly over an hour, so by the end the onion has caramelised, and the vegetables have become soft and coated with all the flavors.
Of course you could just cook this all in a saucepan pretty quickly, but one thing will be gigantically missing: the roasted flavor which you cannot beat!!
Ingredients
- 2 large ripe tomatoes
- 1 large onion
- 3 large garlic cloves
- 2 very large potatoes or equivalent
- 1 smallish whole sweet potato
- 1/4 butternut pumpkin
- 2-3 large pieces of roasted capsicum preserves plus oil
- olive oil
- Massel sea salt flakes
- Black pepper
- Splash balsamic vinegar
- 1 cup of water
- 1/2 cup of cream (optional)
Instructions
Step 1
- Pre-heat fan forced oven to 180 degrees Celsius or 350 degreees Fahrenheit
- Find a large baking dish and grease with a little olive oil
- Chop the tomatoes into chunks
- Peel and chop potatoes and sweet potato into small pieces
- Chop butternut pumpkin, but do not remove the peel
- Peel and chop garlic
- Chop roasted capsicum slices
Step 2
- Add all the vegetables to the baking dish
- Sprinkle with salt and pepper
- Add a moderate splash of balsamic vinegar
- Add about 30ml of oil from the preserved roasted capsicum jar
- Pour about 50ml of water over the vegies
- Toss the whole lot together so everything is well-coated
Step 3
- Bake in pre-heated oven for 35 minutes
- Take alfoil cover off, stir vegies well and return to oven for a further 25 minutes
Step 4
- In batches, whizz up the vegies adding a little water and cream as you go.
- Pour everything into a large casserole dish, serve with toasted sourdough bread and butter.
Notes
A dairy free option is easily done by substituting the cream for a creamy almond milk.
