Roasted Vegetable Soup

Why Make This Recipe

Roasted Vegetable Soup is a delightful dish that warms your soul. It’s smooth and creamy, which makes it comforting and satisfying.

The combination of roasted veggies adds a lovely depth of flavor. Plus, it’s a healthy choice packed with vitamins and nutrients. This soup is perfect for chilly days or when you need something hearty without much fuss.

How To Make Roasted Vegetable Soup

Ingredients

• 3 white onions, sliced into thick wedges (£0.95/3 = £0.32)
• 5 cloves of garlic, skin left on (£0.39/3 = £0.13)
• 3 mixed peppers, sliced into thick strips (£1.65)
• 500 g sweet potatoes, peeled and sliced into chunks (£0.55)
• 6 salad tomatoes, sliced into thick wedges (£0.85)
• 500 g large carrots, peeled and sliced into chunks (£0.35)
• 5 sprigs of fresh rosemary (£0.60/2 = £0.30)
• 100 ml single cream (£1.20/2 = £0.60)
• 800 ml vegetable stock
• 1 tsp dried sage
• 2 tsp Italian herbs
• 4 tbsp extra virgin olive oil
• Salt and pepper

Directions

1. Preheat your oven to 175°C FAN / 350°F.
2. On a large baking tray, spread out the onions, garlic, peppers, sweet potatoes, tomatoes, and carrots.
3. Drizzle the vegetables with olive oil and sprinkle with salt, pepper, rosemary, sage, and Italian herbs.
4. Toss everything together so the veggies are well coated.
5. Roast in the oven for about 30-40 minutes until the vegetables are soft and a little caramelized.
6. Once done, remove the garlic skins and blend all the roasted veggies with the vegetable stock until smooth.
7. Pour in the cream and mix well. Heat gently before serving.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 40 minutes to cook, making a total of 50 minutes. It serves 4 people and each serving has about 250 calories, with 5g of protein and 10g of fat.

How To Serve Roasted Vegetable Soup

Serve Roasted Vegetable Soup hot. You can add a drizzle of olive oil or a sprinkle of fresh herbs on top for extra flavor. It pairs well with crusty bread or a fresh salad.

How To Store Roasted Vegetable Soup

You can store any leftover soup in the fridge for up to 3 days. Just put it in an airtight container. To reheat, warm it on the stove or in the microwave until hot.

Tips To Make Roasted Vegetable Soup

• Feel free to use any vegetables you have at home. Zucchini or butternut squash can work well.
• For a spicier kick, add a pinch of chili flakes before roasting.
• If you like a thicker soup, reduce the amount of vegetable stock you add when blending.

Health And Benefits Of This Recipe

Roasted Vegetable Soup is healthy because it is filled with a variety of vegetables. These veggies are great for your body; they are full of vitamins A and C, which help keep your immune system strong. The soup is also low in fat and can be made lighter by using less cream or substituting it with a plant-based option. The fiber in the vegetables is good for digestion too, making this soup not just tasty but also very nutritious.

Variation

You can add lentils or beans for extra protein. You may also swap the cream for coconut milk if you want a dairy-free version.

FAQs

1. Can I freeze Roasted Vegetable Soup?
Yes, you can freeze it! Let the soup cool completely, then store it in a freezer-safe container. It can stay frozen for up to 3 months.

2. Can I use other vegetables?
Absolutely! Feel free to experiment with other vegetables like broccoli, cauliflower, or squash.

3. Is this recipe suitable for a vegetarian diet?
Yes, this soup is vegetarian as it uses vegetable stock and no meat. Enjoy it guilt-free!