Description
A comforting and flavorful Roasted Vegetable Soup made by roasting sweet potato, bell peppers, carrots, and garlic to bring out caramelized flavors before blending with vegetable stock and parmesan for a creamy finish. Perfect for a hearty and nutritious meal.
Ingredients
Scale
Vegetables
- 1 large sweet potato (peeled and chopped into chunks)
- 1 red bell pepper (deseeded and chopped into chunks)
- 1 yellow bell pepper (deseeded and chopped into chunks)
- 2 medium carrots (peeled and chopped)
- 3 cloves garlic (left in the skin)
- 1 red onion (peeled and chopped into wedges)
Seasonings & Stock
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
- 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)
Cheese & Herbs
- 35 g (1/3 cup) grated parmesan
- 2 tbsp grated parmesan (for garnish)
- a few sprigs of fresh thyme
Instructions
- Preheat the oven: Set your oven to 200C/400F (fan) to prepare for roasting the vegetables.
- Prepare vegetables for roasting: Arrange chopped sweet potato, red and yellow bell peppers, carrots, and garlic cloves on a large baking tray. Drizzle olive oil and sprinkle salt, black pepper, cumin, and paprika over them. Toss to coat evenly using your hands.
- Roast initial vegetables: Place the tray in the oven for 20 minutes, turning the vegetables halfway through after 10 minutes to ensure even roasting.
- Add red onion and continue roasting: After 20 minutes, add the red onion wedges to the tray. Toss everything again so onion is coated with oil and seasoning. Return to oven for another 10 to 12 minutes until all vegetables are tender and slightly caramelized.
- Separate some roasted vegetables for garnish: Once roasted, set aside a couple of tablespoons of vegetables for topping the soup later.
- Prepare soup base: Transfer the remaining roasted vegetables to a large saucepan. Squeeze the roasted garlic out of their skins into the pan.
- Add stock and simmer: Pour in the vegetable stock. Bring to a boil, then reduce to simmer for 5 minutes to combine flavors.
- Blend the soup: Turn off the heat and blend the soup using a hand blender until smooth and creamy.
- Finish with parmesan and seasoning: Stir in 35 g grated parmesan cheese and adjust seasoning to taste with additional salt and pepper if needed.
- Serve: Ladle soup into bowls, topping each with the reserved roasted vegetables, an extra sprinkling of grated parmesan, and fresh thyme sprigs for garnish.
Notes
- Roasting vegetables until golden and caramelized enhances the soup's rich flavor.
- Use vegetable bouillon to keep the soup gluten-free.
- Parmesan cheese adds a creamy texture and depth; omit or substitute for a vegan version.
- Make sure to squeeze garlic from the skins after roasting to mellow its flavor.
- Fresh thyme adds a fragrant herb note that complements the roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 7 g
- Sodium: 1505 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 9 mg
