Roasted root vegetables soup
This vegan roasted root vegetables soup is super easy to cook. As I mentioned before, when I make roast dinner or bake something I always use the other shelf for cooking meals ahead. I tend to bake/roast veggies that are perfect for soups, salads and stews. I make soups like this every week – this time I used swede, celeriac, beetroot and bell pepper but you could use sweet potato, squash, turnip, potato too. Serve it with crispy rolls or flatbread.
Ingredients
Method
- Preheat the oven to 190°C.
- Cut the beetroots and onion in half (both with skin on). Cut the belle pepper into 4 chunks.
- Peel the celeriac & swede the cut them into 3 cm chunks.
- Scatter all these veggies in a large roasting tray. Add the garlic ( with skin on) and chilli if used. Drizzle with oil then scatter the oregano on top. Toss well, then bake in oven for approx. 30 minutes until soft.
- When the veggies are tender take them out of the oven and let them cool a bit. Remove the skin of the onion, garlic, pepper and the stem of the chilli. Gently peel off the skin of the beetroot (if organic, keep it on).
- Put the baked veggies in a large saucepan and add the stock. Bring to the boil and cook for 5-10 minutes. Add the spinach and chopped herbs of your choice, put the lid on and turn off the heat. Rest for 5 minutes, then process the soup with a hand-held blender until you get a smooth, velvety texture. Add some cider vinegar or lemon juice and serve.
- You can serve it with a dollop of yoghurt/crème fraîche/ sour cream, if dairy is not an issue for you.