Roasted Vegetables Soup with Homemade Croutons

It was another cold morning which reminds me of Autumn so I was inspired to hunt for root vegetables to make a bowl of hearty soup for the LO who has gotten mummy's cold.

Isn't the colour just gorgeous?! And all those sweet caramelized goodness and vitamins. What's best is that I can finally sneak in capsicum without her objecting and it sure adds some natural spice to the soup. 

Roasted Vegetable Soup

Ingredients 

300g butternut squash (peeled and deseeded)

1 carrot

2 sweet potato (I used honey sweet potato)

1 yellow capsicum 

1/2 big white onion

2 cloves of garlic 

1.5-2 cups of boiled water/ homecooked  stock 

Olive oil

Method

Cut all the vegetables into cubes of similar size, arrange on a baking tray. drizzle some olive oil and toss well.

Bake for 40 - 60min at 200 degrees until the vegetables turned soft and tender.

Place the roasted vegetables and boiled water in a processor and blend to desired consistency.

Homemade Basil Croutons

Ingredients 

2 slices of bread (I used fresh wholemeal but you can use any type of bread, even stale bread) 

Olive oil

Basil or any other herbs

Method 

Cut the bread into cubes,  drizzle olive oil over it,  sprinkle dried basil and toss well.

Bake for 5 min at 180 degrees,  mix it well and bake for another 5 min or until brown.

Remove and store in air tight container if not using immediately.

My reward, a happy smiley baby.... oops toddler I meant.