Roasted Leek And Pumpkin Soup (Paleo, Whole30, Low Carb)
I’m all about quick and easy no fuss recipes. And as you already know I love soups. They can be just packed with nutrients promoting our well-being while very budget and time friendly. And this Roasted Leek And Pumpkin Soup (Paleo, Whole30, Low Carb) definitely falls into all the categories. It’s so easy to make, but so comforting. You just need to chop the veggies, pop them into an oven, then mix it with homemade stock or hot water and concentrated bone broth for an even easier option and blend.
This is my favourite way to make creamy vegetable soups when I’m short on time, but want to make sure I don’t skip a proper meal. But why do I even bother with roasting the veggies then? I could just boil everything together and then blend it, right? I certainly could, but trust me, roasting the veggies gives them so much more flavour. The pumpkin gets sweet caramelised edges and the leek loses some of its sharpness. It’s definitely worth it and it really takes only a few extra minutes. You can serve the soup just as it is or for example with grated Parmesan and crispy bread on the side (or my grain-free seeded bread).
- ½ small pumpkin, peeled
- 2 small zucchini
- 1 leek
- 1 tbsp mellow olive oil
- Salt and pepper
- 1 tbsp dried rosemary or 1 small sprig of a fresh one
- 1 tbsp coriander powder
- 1.5-2l homemade stock (or hot water and good quality concentrated bone broth)
- Chop all the veggies. Place them into a baking tray and add the oil and spices, massage the vegetables with it.
- Place the baking tray into a preheated oven at 180 C and roast for 30 minutes.
- You can roast all the veggies at once if you'd like to make it as easy as possible or start with the pumpkin because it takes a little longer to cook and after 15 minutes add the zucchini and leek. I chose the second option and roasted the pumpkin with all the seasoning for 15 minutes, then added zucchini and leek and a little bit more salt, mixed everything in the baking dish and roasted the veggies for 15 more minutes.
- Take the vegetables out of the oven and transfer them into a blender. Pour in the hot stock (or hot water and 2 tbsp of concentrated bone broth) and blend until smooth.
- Serve the soup just as it is or for example with grated Parmesan and crispy bread on the side (or my grain-free seeded bread).