Description
A hearty and flavorful roasted vegetable soup featuring sweet potatoes, carrots, parsnips, peppers, onions, and garlic, all roasted with warm spices and blended to a smooth, comforting consistency. This soup is perfect for a nourishing meal with intense, caramelized vegetable flavors.
Ingredients
Scale
Vegetables
- 1 large Sweet Potato, peeled and diced into small chunks (approx 1lb/500g)
- 4 small/medium Carrots, diced into small chunks (approx 9oz/250g)
- 2 medium Parsnips, diced into small chunks (approx 5oz/150g)
- 2 medium Red Peppers, cored and diced into large chunks (approx 12oz/350g before coring)
- 2 small/medium White Onions, peeled and quartered (approx 9oz/250g before peeling)
- 4 cloves Garlic, kept in skins
Spices and Seasonings
- 3/4 tsp Salt, plus more to taste
- 3/4 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Turmeric
- 1/4 tsp Black Pepper, plus more to taste
Other Ingredients
- 3 tbsp Olive Oil
- 6 cups / 1.5 litres Vegetable Stock, or as needed
Instructions
- Preheat the Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the vegetables.
- Prepare and Roast the Vegetables: On a large baking tray, spread out the diced sweet potato, carrots, parsnips, red peppers, quartered onions, and garlic cloves in their skins. Drizzle with 3 tablespoons of olive oil and sprinkle with 3/4 teaspoon salt, 3/4 teaspoon cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon black pepper. Toss everything together to coat evenly. Ensure root vegetables are diced small to ensure even cooking. Roast in the oven for 25-30 minutes until the vegetables are lightly charred and tender. Halfway through (around 15 minutes), remove the tray briefly to flip the vegetables and shield anything that appears to be charring too fast.
- Extract Garlic and Transfer to Pot: Once roasted, squeeze the garlic cloves out of their skins and add the softened garlic and all roasted vegetables to a large cooking pot.
- Deglaze the Tray: Pour a splash of boiling water onto the baking tray used for roasting and use a plastic spatula to scrape off any flavorful browned bits stuck to the tray. Add this liquid to the pot to incorporate all the roasted flavors.
- Add Vegetable Stock and Simmer: Pour in 5 cups (1.25 litres) of vegetable stock to the pot. Place the lid on and simmer for 15 minutes to fully soften the vegetables and allow the flavors to meld.
- Blend the Soup: Using a hand blender, blend the soup until smooth and creamy. Gradually add more vegetable stock to reach your desired consistency.
- Season and Serve: Taste the soup and adjust seasoning with more salt and pepper as needed. Serve warm and enjoy your roasted vegetable soup!
Notes
- This mixed vegetable soup is about to become your new go-to recipe thanks to its rich, spiced, and roasted vegetable flavors.
- Small dice on root vegetables ensures even roasting and tenderness.
- Roasting the vegetables enhances the depth and sweetness of the soup.
- Adjust the thickness by adding more or less stock when blending.
- Use fresh vegetable stock for best flavor, or homemade if available.
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 11.64 g
- Sodium: 674 mg
- Fat: 10.06 g
- Saturated Fat: 1.78 g
- Unsaturated Fat: 7.75 g
- Trans Fat: 0.003 g
- Carbohydrates: 28.71 g
- Fiber: 4.6 g
- Protein: 8.23 g
- Cholesterol: 7 mg
