Delightfully Creamy Roasted Vegetable Soup
A heartwarming roasted vegetable soup that evokes cherished memories and warms the soul.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 Sweet Potatoes, diced
- 1 Red Bell Pepper, diced
- 2 Carrots, diced
- 2 Parsnips, diced
- 1 Onion, diced
- 6 Garlic cloves, unpeeled
- 1 tsp Cumin
- 1 tsp Ground Coriander
- 1 tsp Turmeric
- Salt, to taste
- Pepper, to taste
- 4 cups Vegetable Stock
- 2 tbsp Olive Oil
Instructions
- Preheat your oven to 200°C (390°F). Dice all the vegetables into uniform small chunks.
- Spread the chopped vegetables on a baking tray, drizzle with olive oil and toss with spices. Roast for 25-30 minutes until tender.
- Transfer the roasted veggies into a large pot, squeezing out the garlic into the pot. Pour in the vegetable stock to cover the veggies and simmer for 10-15 minutes.
- Blend the soup until smooth. Adjust consistency with additional stock if needed.
- Taste and adjust seasoning before serving hot, garnished with olive oil or fresh herbs.
Notes
This soup can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently on the stove.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://us.recipesfood.org/roasted-vegetable-soup/
