Roasted Vegetable Soup

This recipe is perfect for the day after a Roast Dinner! Simply cook the vegetables required along with your roast meal and you are halfway through making this heavenly gluten free and lactose free creation!
*if vegetables are already roasted you can skip steps 1-4 in this recipe!

Entree Lactose Free Gluten Intolerance and Coeliac Disease Vegan Vegetarian
Difficulty: Easy
Servings: 4
Preparation time: 30 minutes
Cooktime: 60 minutes


  • 300g pumpkin, peeled and diced into 3cm cubes
  • 250g sweet potato, peeled and diced into 3cm cubes
  • 100g onions, peeled and diced
  • 150g carrots, peeled and coarsely chopped
  • 80g red capsicum, core removed, de-seeded and coarsely chopped
  • 1 garlic clove (approx 6g) unpeeled
  • 15ml olive oil
  • 1/2 tbsp dried mixed herbs
  • 100ml water
  • 500ml vegetable stock, hot
  • Salt and pepper
  • Crusty bread with butter, to serve


  1. Preheat fan-forced oven to 180°C (190°C for conventional oven). Line a large roasting tray with baking paper.
  2. Place the pumpkin, sweet potatoes, onions, carrots, capsicum and garlic on the roasting tray.
  3. Drizzle the oil over the vegetables, sprinkle with the herbs and toss thoroughly. Season with salt and pepper.
  4. Place vegetables in the oven and bake for 30 to 40 minutes until the vegetables are tender and well browned. Remove from oven and allow to cool slightly. Remove skins from the roasted garlic cloves.
  5. In a large saucepan, place the roasted vegetables, water and the hot vegetable stock. Bring to the boil and then simmer for 10 minutes. Remove from heat and allow to cool slightly.
  6. Using a hand mixer or food processor, carefully blend the mixture until it is a smooth consistency.
  7.  Add salt and pepper to taste.
  8. Re-heat to boiling before serving with crusty bread and butter.
Handy Tips
Substitute any of the vegetables for others to use up existing stock or to add more variety of flavours. For example, sweet potato can be replaced by regular potatoes. Onion can be replaced by leek. Capsicum and carrots can be replaced by zucchini, eggplant or cauliflower. The soup does not contain any gluten or dairy products, simply serve without bread and butter to make suitable for both Gluten Free (GF) and Lactose Free (LF) diets.
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