Roasted vegetable and feta soup: A comforting fall favourite

Pasta with roasted feta and tomato sauce was an online viral hit that captured the hearts of millions. In this recipe, the beloved feta also makes an appearance, but it is blended along with vegetables into a velvety cream. It tastes perfect when you get home, and your stomach is starting to growl louder.

Roasting vegetables brings out even more flavour than simply cooking them in broth. This is an even better recipe than the classic tomato cream soup and will appeal to the younger members of the household as well.

Combining sweet pumpkin, flavourful feta, and aromatic vegetables will win you over from the first spoonful. It is a hearty yet light dish, perfect for lunch or dinner. You can experiment with additions, such as adding chilli for spiciness or a pinch of turmeric for a more intense colour.

Ingredients:

• 200 g feta cheese,
• 2 onions,
• 4 Roma tomatoes,
• 1 long red bell pepper,
• 1 long orange bell pepper,
• 600 g Hokkaido pumpkin, peeled,
• 2 sprigs fresh rosemary,
• 1 head of garlic,
• 1 teaspoon salt,
• ½ teaspoon black pepper,
• 60 mL olive oil,
• 600 mL vegetable broth.

Toppings per serving:

• 1 tablespoon olive oil.
• 1 tablespoon sunflower seeds.

Preparation method:

Step 1. Cut the tomatoes, peppers, and onions into smaller pieces, peel and chop the pumpkin. Transfer the vegetables to a baking sheet lined with parchment paper, add the feta cheese and sprigs of fresh rosemary. Sprinkle with salt and pepper, drizzle with olive oil, and place in the oven preheated to 200°C (392°F) for 40 minutes.

Step 2. After this time, transfer the cheese and vegetables to the blender jar. Squeeze the roasted garlic cloves from their skins and add to the blender along with the broth. Blend everything into a smooth mixture.

Step 3. Cut the bread into slices and toast in a pan. Pour the soup into bowls, sprinkle with toasted sunflower seeds, and drizzle with olive oil. Enjoy your meal!