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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.

vegetables tossed in spices and oil and spread in a baking tray
roasted vegetables in a baking tray
roasted vegetable soup served in bowls

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Roasted Vegetable Soup

Course: SoupsCuisine: VegetarianDifficulty: Easy
Servings

3-4

servings
Prep time

10

minutes
Cooking 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

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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