2 carrots cut into large pieces
1 parsnip cut into large pieces
500g unpeeled pumpkin cut into large pieces
350g unpeeled orange sweet potato, cut into large pieces
1 red capsicum cut into large pieces
2 onions halved
4 cloves garlic, unpeeled
3 cups vegetable stock
Preheat the oven to moderate 180c (350f). Put the vegetables in a large greased (using MCT Oil)
baking dish and brush lightly with MCT Oil.
Bake for 1 hour turning often. Remove the capsicum. Bake for 30 minutes longer; cool the
vegetables slightly. Remove the skin from the capsicum; place in a food processor with the carrot,
parsnip and onion. Scrape the pumpkin and sweet potato flesh into the processor and squeeze in
the garlic pulp. Add half the stock and puree until smooth. Place in a pan with the remaining stock
and heat through. Season and serve.
1 parsnip cut into large pieces
500g unpeeled pumpkin cut into large pieces
350g unpeeled orange sweet potato, cut into large pieces
1 red capsicum cut into large pieces
2 onions halved
4 cloves garlic, unpeeled
3 cups vegetable stock
Preheat the oven to moderate 180c (350f). Put the vegetables in a large greased (using MCT Oil)
baking dish and brush lightly with MCT Oil.
Bake for 1 hour turning often. Remove the capsicum. Bake for 30 minutes longer; cool the
vegetables slightly. Remove the skin from the capsicum; place in a food processor with the carrot,
parsnip and onion. Scrape the pumpkin and sweet potato flesh into the processor and squeeze in
the garlic pulp. Add half the stock and puree until smooth. Place in a pan with the remaining stock
and heat through. Season and serve.
Little Leakers
Roasted Vegetable Soup
