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Roasted Vegetable Soup
Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hour 10 minutes
This healthy and filling roasted vegetable soup is quick to prepare and a great way to use up any leftover veggies in the fridge. Serve it with croutons or crunchy roasted chickpeas.
Ingredients
- 1 medium capsicum, deseeded and chopped
- 1 medium cauliflower floret, chopped
- 150g mushrooms, chopped
- 1 medium carrot, chopped
- ½ cup broccoli florets, steamed
- 5-6 garlic cloves
- 1 medium onion, sliced
- 1 tsp salt
- ¼ tsp ground red chilli
- ¼ tsp ground black pepper
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 Tbsp olive oil
- 3 cups water
- ¼ cup fresh cream
Garnishings
- Roasted Chickpeas
- Fresh Cream
Instructions
- Preheat the oven to 220°C (428°F) for 10 minutes.
- In a large bowl, combine all the chopped veggies, seasonings, and oil.
- Spread the seasoned veggies onto a parchment-lined baking tray and bake for 30-35 minutes or until the veggies are caramelized and tender. Mix them once halfway.
- Once baked, let them cool, and then add to a blender along with 1 cup of water to make a smooth purée.
- To a pot over medium heat, add the puréed roasted veggies, remaining water, and cream. Mix everything well, cover, and simmer for 15-20 minutes.
- Transfer the soup to a bowl and garnish with roasted chickpeas and a drizzle of cream.
- Serve hot, and enjoy!
Nutrition Information
Yield 4 Serving Size 1Amount Per ServingCalories 218Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 25mgSodium 638mgCarbohydrates 21gFiber 7gSugar 8gProtein 7g
The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
