This is such a winter warmer, a super easy to make roasted vegetable soup, all blitzed up with cannellini beans that give it a fabulously silky smooth texture. To balance the sweetness of the veggies, I use a couple of tablespoons of pomegranate molasses, which just lifts the whole thing. To enrich the soup, it’s finished off with a crumbling of feta and a drizzle of tahini.
Method
- Pre heat the oven to 200 fan. Chuck all the vegetables into a large roasting tray and add the oregano, chilli, olive oil and a good pinch of salt. Toss together and roast for 35-40 minutes until tender and a little golden.
- Remove the garlic skins and tip the vegetables into a food processor. Add the beans, along with all the liquid in the can, the stock and pomegranate molasses. Blend until smooth.
- Transfer the soup to a saucepan and bring to the boil over a low-medium heat. Check the seasoning and add salt to taste. Divide the soup between 4 serving bowls and crumble over the feta. Drizzle with tahini and serve immediately.
Ingredients
Serves 4
2 red onions, chopped into 1 inch pieces
2 red peppers, chopped into 1 inch pieces
2 courgettes, chopped into 1 inch pieces
1 aubergine, 1 inch cubes
4 salad tomatoes
4 cloves garlic skin on
2 tsp dried oregano
1 tsp chilli flakes
3 tbsp olive oil
400g tin of cannellini beans
650ml vegetable stock
2 tbsp pomegranate molasses
100g feta
2 tbsp tahini
Sea Salt
