Potato, Carrot & Pumpkin Soup

Ingredients

(serves 6)

• 500g pumpkin, chopped

• 300g spud lite potato

• 300g carrot, chopped

• 1 tbsp of olive oil

• 1/2 small onion

• 1 garlic clove

• 1.2L of water

• 1 tsp dried oregano

• 1 tsp nutmeg

• Cracked pepper

• Sourdough bread (to serve)

Method

1. Add chopped vegetables, garlic and olive oil to a baking tray. Cook at 180 degrees for 20-30 minutes.

2. Add water to a pot, bring to boil. Add onion, nutmeg and oregano. Cook until softened.

3. Add roasted vegetables to the pot, cook on low heat for a further 5 minutes.

4. using either a blender or hand whiz, blitz the soup until smooth.

5. Serve with cracked pepper and sourdough bread.