Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Global
Ingredients: 3 white onions, sliced into thick wedges; 5 cloves of garlic, skin left on; 3 mixed peppers, sliced into thick strips; 500 g sweet potatoes, peeled and sliced into chunks; 6 salad tomatoes, sliced into thick wedges; 500 g large carrots, peeled and sliced into chunks; 5 sprigs of fresh rosemary; 100 ml single cream; 800 ml vegetable stock; 1 tsp dried sage; 2 tsp Italian herbs; 4 tbsp extra virgin olive oil; Salt and pepper to taste

Description

A delicious and healthy roasted vegetable soup that’s smooth, creamy, and packed with nutrients. Perfect for lunch, dinner, or as a starter.

Ingredients

3 white onions, sliced into thick wedges
5 cloves of garlic, skin left on
3 mixed peppers, sliced into thick strips
500 g sweet potatoes, peeled and sliced into chunks
6 salad tomatoes, sliced into thick wedges
500 g large carrots, peeled and sliced into chunks
5 sprigs of fresh rosemary
100 ml single cream
800 ml vegetable stock
1 tsp dried sage
2 tsp Italian herbs
4 tbsp extra virgin olive oil
Salt and pepper to taste

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Instructions

Preheat your oven to 175°C FAN / 350°F.
In a large bowl, mix all the chopped vegetables and garlic. Add olive oil, salt, pepper, dried sage, and Italian herbs. Toss until everything is well coated.
Spread the vegetables on a baking tray in a single layer.
Roast in the oven for about 30-35 minutes, or until the vegetables are soft and slightly caramelized.
Remove the tray from the oven and let it cool for a few minutes. Discard the skins from the garlic.
Transfer the roasted vegetables to a blender. Add the vegetable stock and cream. Blend until smooth and creamy.
Pour the soup into a pot and heat gently if needed.

Notes

For a smoky flavor, add some smoked paprika before roasting. This soup can be made vegan by replacing the cream with coconut milk or skipping it altogether.