Roasted Vegetable Soup
This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour!!
Cost: £1 / $1
30cm x 45cm (12” x 18”) Baking Tray (preferably dark or turmeric may discolour)
Plastic Spatula (to scrape off flavour from tray)
Large Pot with Lid
Sharp Knife & Chopping Board
- 6 cups / 1.5litres Vegetable Stock, or as needed
- 1 large Sweet Potato, peeled and diced into small chunks
- 4 small/medium Carrots, diced into small chunks
- 2 medium Parsnips, diced into small chunks
- 2 medium Red Peppers, cored and diced into large chunks
- 2 medium White Onions, peeled and quartered
- 4 cloves of Garlic, kept in skins
- 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
Pre heat oven to 200C/390F.
Space out veg on a large baking tray and combine with 3 tbsp olive oil, 3/4 tsp salt and cumin, 1/2 tsp ground coriander and turmeric and 1/4 tsp black pepper. Important that the root veg are diced small so they cook at an even rate to the peppers/onion/garlic.
Place in the oven for 25-30mins or until lightly charred and soft. Take tray out after 15mins and flip the veg, hiding anything that seems to be charring particularly fast.
Squeeze garlic out of skins and pour everything into a large pot. Add a splash of boiling water to the tray and use a plastic spatula to scrape off the flavour stuck to the tray. Add into the pot too.
Add 4cups/1litre veg stock, or enough to cover the veg. Simmer for 10-15mins just to fully soften the veg and marry the flavours together.
Use a hand blender to blitz everything, pouring in more stock to thin out as needed. Taste test for seasoning and adjust accordingly (season well to bring out the best in this simple soup). I also usually sprinkle in an extra pinch of ground coriander/turmeric/cumin too, just work to preference!
a) How much veg to use? - In total it's 1.2kg/2.6lb worth of veg AFTER being cored/peeled etc.
b) Best Vegetables to use - I've made various different mixed vegetable soups and deem this to be the best combo! You can make small subs (butternut squash for sweet potato, red onion for white, yellow for red peppers etc) but any significant changes will alter the outcome.
c) Vegetable Size/Cooking Evenly - Make sure you dice the root veg (carrot/potato/parsnip) nice and small so it cooks at an even rate to the garlic/peppers/onion. You're looking for some light charring across the board, but not too much. Don't worry too much about cooking the veg right through (will finish cooking when boiling) but just focus on getting some nice caramelisation.
d) Serving Size - This will feed 4 hefty bowls for a main, or 6 as a starter.
e) Garnish - To garnish, I usually give individual portions a drizzle of extra virgin olive oil with a pinch of fresh thyme leaves. Totally optional though.
f) Calories - Assuming all stock is used, no garnish or sides and shared between 6.
Calories: 235kcal | Carbohydrates: 28.71g | Protein: 8.23g | Fat: 10.06g | Saturated Fat: 1.78g | Polyunsaturated Fat: 1.349g | Monounsaturated Fat: 6.397g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 674mg | Potassium: 741mg | Fiber: 4.6g | Sugar: 11.64g | Vitamin A: 12590IU | Vitamin C: 66.1mg | Calcium: 56mg | Iron: 1.59mg