Roasted Vegetable Soup

Roasted Vegetable Soup

from kitchensanctuary.com
50 min
4 servings

Oven cooking the veg until golden and caramelized adds lots of extra flavour to this comforting soup. Add parmesan for a creamy finish!

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)
  • 3 cloves garlic (left in the skin)
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp ground cumin
  • ½ tsp paprika
  • 1 red onion (peeled and chopped into wedges)
  • 1 litre (4 1/4 cups) vegetable stock ((use vegetable bouillon for gluten-free))
  • 35 g (1/3 cup) grated parmesan
  • 2 tbsp grated parmesan
  • a few sprigs of fresh thyme

Directions

  1. 1

    Preheat the oven to 200C/400F (fan).

  2. 2

    Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray.

  3. 3

    Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.

  4. 4

    Place in the oven for 20 minutes, turning everything over after 10 minutes.

  5. 5

    After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.

  6. 6

    Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.

  7. 7

    Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.

  8. 8

    Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.

  9. 9

    Stir in the parmesan and season to taste.

  10. 10

    Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.