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Roasted Vegetable Soup

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Warm and inviting, this Roasted Vegetable Soup is a delightful way to enjoy a medley of seasonal vegetables. Roasting enhances the natural sweetness of each ingredient, creating a rich and comforting broth that’s perfect for any occasion. With its vibrant flavors and nourishing qualities, this soup is not only easy to prepare but also serves as a fantastic meal prep option. Whether you’re serving it on a chilly evening or as a starter for dinner guests, this recipe will surely impress.

Ingredients

Scale
  • 6 cups vegetable stock
  • 1 large sweet potato, diced
  • 4 small/medium carrots, diced
  • 2 medium parsnips, diced
  • 2 medium red peppers, diced
  • 2 small/medium white onions, quartered
  • 4 cloves garlic, kept in skins
  • 3 tbsp olive oil
  • Salt to taste
  • Cumin to taste
  • Ground coriander to taste
  • Turmeric to taste
  • Black pepper to taste

Instructions

  1. Preheat your oven to 200C (390F).
  2. On a large baking tray, spread out the diced vegetables. Drizzle with olive oil and sprinkle with salt and spices. Toss to coat evenly.
  3. Roast the vegetables in the oven for about 25-30 minutes until lightly charred and fork-tender. Flip halfway through cooking.
  4. Squeeze the garlic from its skins and combine all roasted vegetables in a large pot. Add a splash of boiling water from the tray to capture any stuck bits.
  5. Pour in vegetable stock and bring to a simmer; cover and cook for about 15 minutes.
  6. Blend the soup with a hand blender until smooth, adding more stock if desired for consistency. Taste and adjust seasoning before serving.

Nutrition

Find it online: https://epichistorian.com/roasted-vegetable-soup/