Roasted Vegetable Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
2 small onions (about 9oz/250g), quartered after peeling
02 -
4 cloves of garlic, left in skins
03 -
2 medium parsnips (roughly 5oz/150g), diced into small chunks
04 -
2 medium-sized red bell peppers (around 12oz/350g), cut into big pieces after removing seeds
05 -
1 large sweet potato (approx. 1lb/500g), peeled and chopped into small cubes
06 -
4 medium carrots (around 9oz/250g), diced into small bits
→ Seasonings & Liquids
07 -
6 cups (1.5L) of vegetable broth, or adjust as needed
08 -
3 tablespoons of olive oil
09 -
¾ teaspoon of sea salt
10 -
½ teaspoon of ground turmeric
11 -
¾ teaspoon of cumin powder
12 -
¼ teaspoon of black pepper
13 -
½ teaspoon of ground coriander seeds
# Instructions:
01 -
Set your oven to 200°C/390°F. Chop all root veggies into small bits so they cook evenly.
02 -
On a baking sheet, drizzle oil and sprinkle spices over the veggies, mixing everything around to coat well.
03 -
Bake them for 25 to 30 minutes, stirring midway. Pull out any pieces that are browning too quickly.
04 -
Squeeze the roasted garlic out of its skins straight into a big pot. Pour hot water onto the baking tray to scrape up the browned bits, adding this to the pot as well.
05 -
Pour in 5 cups of the broth and cover the pot. Let it gently cook for 15 minutes so the flavors can blend together.
06 -
Use a hand blender to mix everything until smooth, thinning it out with more stock if needed. Taste and tweak the seasoning if necessary.
# Notes:
01 -
Finished vegetables weigh around 1.3kg/2.8lb after trimming
02 -
Be sure to cut root veggies into smaller sizes to help them roast evenly
03 -
You can swap in similar veggies (like butternut squash instead of sweet potato)
04 -
Serves 4 as a main dish or 6 for smaller portions