Roasted vegetable soup
I find roasted vegetable soups very warming on cold winter days. I roast and purée the vegetables in advance, then refrigerate the mixture for a few days. I just need to add stock to it and voilà I have a quick and lovely soup for lunch or supper. This particular roasted vegetable soup is tomato based and I added sweet potatoes, yellow bell pepper and broccoli- but you could use other vegetables instead (such as squash, cauliflower, swede, turnip etc). If you like your soup spicy, add a red chilli to it!
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the tomatoes in half. Peel and chop the sweet potatoes. Cut the red pepper & carrot into chunks. Cut the onion into wedges.
- Scatter the chopped vegetables into a large baking dish, then add the garlic cloves (no need to peel them). Add the spices and oil, then season with salt & pepper. Toss well.
- Bake for 15 minutes, then add the broccoli florets and toss well. Bake for another 15-20 minutes, until the vegetables are tender.
- Take the dish out of the oven and let it cool a bit, then remove the skins of the garlic & onion (and the pepper if you like).
- Transfer everything into a blender and process until you get a smooth, thick purée. You can chill this in a jar until you’re ready to serve the soup.
- Transfer the purée into a saucepan. Add the stock and bring to a simmer. Add more stock if you like it thinner.
- Serve warm, with pumpkin seeds scattered on top.