Scrumptious Roast Veggie and Chicken Soup


Serves 6


  • 2-3 large garlic cloves finely chopped
  • 2 carrots, peeled and cubed
  • 400g pumpkin, peeled and cubed
  • 300g kumara, peeled and cubed
  • 1 large onion, quartered
  • Rock salt
  • 4 cups chicken stock, store-bought or homemade (I used 2 x Continental stock pots + 4 cups water)
  • 500g shredded, cooked chicken
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cracked pepper
  • 1 cup water extra
  • 2 big handfuls of baby spinach


  • Preheat oven to 200g C.
  • Spray a large oven dish generously with cooking spray.
  • Toss the vegetables to coat in the oil and sprinkle with a little rock salt. Roast for 20 minutes, or until the vegetables are tender.
  • Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes.
  • Add half the vegetables to the soup, and place the other half in a blender with the additional cup of water. Make sure to put all of the onion quarters into the blender.
  • Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
  • Adjust seasonings to your taste.