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–+ servings
Roasted Vegetable Soup

Roasted Vegetable Soup

This Roasted Vegetable Soup features oven-roasted vegetables for added flavor, creating a comforting and warm dish perfect for autumn and winter.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course lunch
Cuisine British
Servings 4 servings
Calories 228 kcal

Equipment

  • baking tray
  • large saucepan
  • hand blender

Ingredients
  

  • 1 large sweet potato peeled and chopped into chunks
  • 1 each red bell pepper deseeded and chopped into chunks
  • 1 each yellow bell pepper deseeded and chopped into chunks
  • 2 medium carrots peeled and chopped
  • 3 cloves garlic left in the skin
  • 3 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 each red onion peeled and chopped into wedges
  • 1 litre vegetable stock (use vegetable bouillon for gluten-free)
  • 35 g grated parmesan (for the soup)
  • 2 tablespoon grated parmesan (to serve)
  • fresh thyme (a few sprigs to serve)

Instructions
 

  • Preheat the oven to 200C/400F (fan).
  • Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray.
  • Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.
  • Place in the oven for 20 minutes, turning everything over after 10 minutes.
  • After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
  • Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
  • Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
  • Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
  • Stir in the parmesan and season to taste.
  • Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.

Notes

Can be made ahead and refrigerated for 2-3 days or frozen for later use.

Nutrition

Serving: 1bowlCalories: 228kcalCarbohydrates: 20gProtein: 6gFat: 14gSaturated Fat: 3gCholesterol: 9mgSodium: 1505mgFiber: 3gSugar: 7g
Keyword autumn, Fall, Warming Soups, winter
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