Yummy roasted potato and tomato soup

Picture from http://deliciouslyella.com/roasted-tomato-and-red-pepper-soup/

Time:

Preparation: 30 minutes

Cooking: 45 minutes

Ingredients for the soup:

• 7 to 8 fresh tomatoes
• 3 to 4 potatoes
• 4 cloves of peeled garlic
• 2 small onions
• 5 tablespoons of extra-virgin olive oil
• Salt and pepper to taste
• 2 cups of vegetable stock
• A couple of bay leaves
• A handful of chopped fresh basil

The magic:

1. Preheat your oven to 230 degrees Celsius.

2. Wash and cut all the tomatoes and potatoes (2-3 cm pieces). Peel and slice the onions garlic cloves.

3. Place the tomatoes, potatoes, garlic and onions onto an oiled baking tray.

4. Drizzle everything with olive oil.

5. Sprinkle salt and pepper.

6. Roast the ingredients for 30-35 minutes.

7. Remove the roastees from the oven and transfer them to a large soup pot.

8. Add 2 cups of vegetable stock.

9. Bring it to a boil.

10. Reduce the heat and let simmer for another 20 minutes. The soup should be quite thick.

11. Puree the soup if you like

Garnish the soup by adding chopped fresh basil or croutons.

Enjoy!

Le pumpkin soup!

Well, the dumpster provided a couple of beautiful hokkaido pumpkins, so we simply had to make pumpkin soup. :P

Time:

Approx. 60 min (Depends on how much stuff you put in the pan and how lazy you are for chopping things finely)

Ingredients:

5-6 servings

• 2 hokkaido pumpkins (alternatively, half of a common pumpkin)
• some oil (rape/ coconut/ olive)
• 5-6 potatoes
• 3-4 carrots
• 1 cauliflower
• onion and garlic
• some ginger (optional but great for cold autumn days)
• salt, herbs, chilli (if you're into chilli)
• vegetable stock
• sunflower and pumpkin seeds

The magic:

1. Chop the onion, garlic, ginger and carrots and fry it for a couple of minutes in a pan. With the oil/fat of your choice.

2. Until you wait for the vegetables, chop the potatoes, pumpkins and cauliflower and drop it into a big pan. Chopping is key to this recipe. The finer your chopping is, the less time it'll take to cook. Add 1.5 liter of water and bring the pan to a boil.

3. As soon as the onions get golden and the carrots start to soften, load the whole mix into the soup pan. Add your spices, herbs and salt. Don't forget the vegetable stock and a couple of laurel leaves.
4. Let it cook (with a closed lid) for 20-30 minutes with the occasional stir. The soup's done when all of the vegetables are tender. 
5.  Now's the big question whether you want a cream soup or a soup soup. Should you choose the creamy option, pour the whole beauty liquid into a blender and give it a good swirl. Voila, your soup's done.
6. Roast some sunflower and pumpkin seeds to sprinkle on the soup. Toasted bread and vegan sour cream compliments the dish, too! Enjoy :)