Makes 6 serves

Ingredients

• 1 brown onion, finely chopped
• 2 cloves garlic, finely chopped or crushed
• 400g tomatoes, quartered
• 750g pumpkin, peeled, deseeded, cut in 3cm chunks
• 250g zucchinis, chopped
• 1 red capsicum, deseeded, chopped
• 1 1/2 tablespoons chopped, fresh oregano
• 2 tablespoons olive oil
• 400g can white beans (use either cannellini, butter or haricot beans) drained and rinsed
• 2 1/2 cups salt-reduced chicken or vegetable stock
• 1/2 cup light evaporated milk
• Parsley to serve

Method

Step1: Preheat oven to 220°C. Combine prepared onion, garlic, tomatoes, pumpkin, zucchinis, capsicum, oregano and oil in large baking dish. Bake for 30 minutes or until vegetables are tender and slightly browned.

Step 2: Purée in batches in blender with beans, stock and milk, leaving a bit chunky or puree until desired consistency. Pour mixture into a saucepan and heat through.

Step 3: Serve soup and add garnish with chopped parsley and cracked pepper.

Nutritional Guide - Per Serve
Energy: 734kJ
Protein: 8.6g
Fat: 7.3g
Carbohydrates: 16g