Description
A wholesome, comforting Roasted Vegetable Soup that brings out the deep, natural sweetness of garden-fresh produce. By slow-roasting root vegetables and peppers until caramelized, you create a rich, velvety base that is both nutritious and deeply satisfying. This versatile ‘clean-out-the-fridge’ meal is easy to prepare, making it the perfect stress-free dinner for busy weeknights that the whole family will love.
Ingredients
1 large sweet potato, peeled and chopped into chunks
1 red bell pepper, deseeded and chopped into chunks
1 yellow bell pepper, deseeded and chopped into chunks
2 medium carrots, peeled and chopped
1 red onion, peeled and chopped into wedges
3 cloves garlic, in the skin
3 tbsp olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
½ tsp paprika
1 litre vegetable stock
35g grated parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Place the sweet potato, peppers, carrots, onion, and garlic cloves on a large baking sheet.
Drizzle with olive oil and sprinkle with salt, pepper, cumin, and paprika. Toss to coat evenly.
Roast for 30-35 minutes until the vegetables are tender and charred at the edges.
Remove from the oven, peel the garlic cloves, and discard the skins.
Transfer the roasted vegetables into a large pot or blender, add the vegetable stock, and blend until smooth.
Warm the soup over medium heat, stir in the parmesan cheese until melted, and serve hot.
Notes
Use a high-powered blender for the smoothest texture. For extra creaminess, you can stir in a splash of heavy cream or coconut milk before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Rustic Farmhouse
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg