Description
A warm and flavorful Roasted Vegetable Soup made by roasting a medley of root vegetables and peppers with spices, then blending them into a smooth and comforting bowl perfect for any season.
Ingredients
Scale
Vegetables
- 1 large Sweet Potato, peeled and diced into small chunks (approx 1lb/500g)
- 4 small/medium Carrots, diced into small chunks (approx 9oz/250g)
- 2 medium Parsnips, diced into small chunks (approx 5oz/150g)
- 2 medium Red Peppers, cored and diced into large chunks (approx 12oz/350g before coring)
- 2 small/medium White Onions, peeled and quartered (approx 9oz/250g before peeling)
- 4 cloves of Garlic, kept in skins
Liquids
- 6 cups (1.5 litres) Vegetable Stock, or as needed
Seasonings and Oils
- 3 tbsp Olive Oil
- 3/4 tsp Salt, plus more to taste
- 3/4 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Turmeric
- 1/4 tsp Black Pepper, plus more to taste
Instructions
- Preheat and prepare vegetables: Preheat your oven to 200°C (390°F). Dice the root vegetables into small even chunks to ensure they cook uniformly, and dice the peppers and quarter the onions.
- Toss and roast vegetables: Spread all the diced vegetables and whole garlic cloves in their skins evenly on a large baking tray. Drizzle with olive oil and sprinkle with salt, cumin, ground coriander, turmeric, and black pepper. Toss everything together so the vegetables are well coated with oil and spices.
- Roast until tender and charred: Place the tray in the oven and roast for 25-30 minutes until the vegetables are lightly charred and fork-tender. After 15 minutes, remove the tray briefly to flip the vegetables and move around any pieces that are charring too fast to prevent burning.
- Extract garlic and deglaze tray: Once roasted, squeeze the softened garlic cloves out of their skins. Add the roasted vegetables and garlic to a large pot. Pour a splash of boiling water onto the tray and use a spatula to scrape up any caramelized bits stuck to the tray, then add this liquid to the pot for extra flavor.
- Simmer vegetables in stock: Add 5 cups (1.25 liters) of vegetable stock to the pot. Cover with a lid and simmer for 15 minutes to fully soften the vegetables and combine the flavors.
- Blend soup to desired consistency: Use a hand blender to puree the soup until smooth. Add more vegetable stock as needed to reach your preferred thickness. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve and enjoy: Ladle the creamy roasted vegetable soup into bowls and serve warm. Enjoy the rich, spiced flavors and comforting texture.
Notes
- This mixed vegetable soup combines roasting and warming spices to create an intense, elevated flavor profile.
- Dicing the root vegetables small ensures even roasting alongside the peppers and onions.
- Squeezing garlic from its skin after roasting results in a mellow yet flavorful garlic taste.
- Deglazing the tray captures all the roasted caramelized bits for deeper soup flavor.
- Adjust the consistency by adding more or less vegetable stock when blending to suit your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 11.64 g
- Sodium: 674 mg
- Fat: 10.06 g
- Saturated Fat: 1.78 g
- Unsaturated Fat: 7.746 g
- Trans Fat: 0.003 g
- Carbohydrates: 28.71 g
- Fiber: 4.6 g
- Protein: 8.23 g
- Cholesterol: 7 mg
