Roasted Veggie Soup
This roasted vegetable soup is the perfect meal for those who want something cozy, nourishing, and delicious. This recipe is easy to make and requires little work. All you need to do is roast your favorite vegetables in the oven and then blend them up. You can use any vegetables you like, or even leftovers from previous meals. The result is a rich and flavorful soup that is perfect for colder days. This recipe makes about 6 cups of soup, so it's perfect for enjoying over a couple of days. Recommended for freezing as well.
Servings: 6
Ingredients
- 1 lb / 500 g carrots ends removed, roughly chopped (the smaller they are, the quicker they will be done).
- 1 red bell pepper
- 1 onion peeled, roughly chopped
- 2 medium-large tomatoes roughly chopped
- 1 head of garlic tip chopped off
- 1 cup water or veggie stock
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tbsp olive oil
For garnish:
- Fresh chives or parsley
- chili flakes pepper
- chili oil optional
Instructions
- On a lined baking tray, arrange the veggies. Season with salt and pepper, and massage with olive oil. Roast in the oven at 395 degrees F / 200 C for around 30 minutes until the carrots are soft (they take the longest, so everything else will be done by then).
- Let cool for a bit and remove the skin and chore of the bell pepper. Add everything to a blender, and squeeze the garlic out. Add 1 cup of water or veggie stock and blend until smooth. Adjust with water or veggie stock to reach your desired consistency.
- Re-heat if necessary and garnish with fresh herbs, pepper, and chili flakes, and optionally drizzle with chili oil. Enjoy!