Tangy summer soup by cookwithcharms. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Tangy summer soup

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Ingredients

2 portion(s)

Roasted vegetables

1 carrot, peeled and roughly chopped
100 g potatoes, peeled and roughly chopped
100 g pumpkin, peeled and roughly chopped
2 tbsp garlic & herb butter
2 tbsp olive oil
zest of 1 lemon

Soup

roasted vegetables
1 can Cannellini Beans, drained and rinsed
350 g chicken stock
1 lemon, juice only

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6

1h 15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Cooking Appetizer Dinner Lunch Egg free Gluten free Everyday Summer Winter

Recipe's preparation

Roasted Vegetables

Pre-heat an oven to 170 degrees (fan forced).

Toss all the ingredients for the roasted vegetables into a baking pan, ensuring that the butter and oil coat the vegetables. Roast for 45 minutes.

Soup

Place the roasted vegetables (and juices), Canellini beans, chicken stock and lemon juice into the mixing bowl and cook 12 min/100C/speed 2.

Blend 10 sec/speed 8.

Serve with crusty bread.

Accessories you need

Spatula TM5/TM6
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Tip

We love soup, and this tangy recipe is our excuse to have it in summer.

This soup can be adapted for the winter menu by adding a splash of cream and a drizzle of truffle oil before serving.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.