Roasted Vegetable Soup
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.
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Roasted Vegetable Soup
Course: SoupsCuisine: VegetarianDifficulty: EasyServings
3-4
servingsPrep time
10
minutesCooking time
1
hourTotal time
1
hour10
minutesThis 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
Fresh Cream
Directions
- 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!
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