Description
This Roasted Vegetable Soup is a flavorful and comforting dish featuring caramelized sweet potatoes, bell peppers, carrots, and garlic, blended into a creamy soup with parmesan cheese and fresh thyme. Perfect for a cozy meal, it combines the natural sweetness of roasted veggies with warming spices for a nutritious and delicious experience.
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 and Oils
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
- a few sprigs of fresh thyme
Liquids and Dairy
- 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)
- 35 g (1/3 cup) grated parmesan
- 2 tbsp grated parmesan (for topping)
Instructions
- Preheat the oven: Set your oven to 200C/400F (fan). This temperature helps roast the vegetables to a tender, caramelized finish.
- Prepare and roast first vegetables: Place the sweet potato chunks, red and yellow bell peppers, carrots, and garlic cloves with skin on a large baking tray. Drizzle with olive oil and sprinkle salt, pepper, cumin, and paprika. Toss everything together well using your hands. Roast for 20 minutes, turning the vegetables halfway through after 10 minutes.
- Add and roast onions: After the initial 20 minutes roasting, add the chopped red onion wedges to the tray and toss so they are also coated with oil and spices. Return the tray to the oven and roast for another 10-12 minutes until all vegetables are tender and slightly caramelized.
- Reserve some vegetables and start soup: Remove the roasted vegetables from the oven. Set aside a couple of tablespoons of the roasted vegetables for garnish. Place the remaining vegetables and the garlic squeezed out of their skins into a large saucepan.
- Add stock and simmer: Pour the vegetable stock into the saucepan with the vegetables. Bring the mixture to a boil, then reduce the heat and simmer for five minutes to meld the 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 of grated parmesan cheese into the hot soup. Taste and adjust seasoning if necessary with additional salt or pepper.
- Serve and garnish: Ladle the soup into bowls and top with the reserved roasted vegetables, a sprinkling of grated parmesan, and fresh thyme sprigs for added flavor and presentation.
Notes
- Roasting the vegetables until golden and caramelized enhances the natural sweetness and depth of flavor in the soup.
- Leaving the garlic cloves in their skins while roasting helps mellow their flavor and makes squeezing out the softened garlic easy.
- Using vegetable bouillon stock ensures the soup is gluten-free if needed.
- For a creamier version, you can add a splash of cream or coconut milk when blending the soup.
- Feel free to swap parmesan with a vegetarian-friendly cheese if needed to suit dietary preferences.
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
