Simple Roasted Vegetable Soup
An easy homemade blended soup made by roasting mixed vegetables, then blending with vegetable stock.
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Jacob Chamings- •1 sweet potato Sweet potato(optional)chopped
- •1 carrots Carrots(optional)chopped
- •1 tomatoes Tomatoes(optional)chopped
- •1 butternut squash Butternut squash(optional)chopped
- •1 onion Onionchopped
- •2 cloves Garlic clovespeeled
- •a little bit drizzle Olive oilfor drizzling
- •to taste to taste Saltseasoning
- •to taste to taste Paprikaseasoning
- •500 ml Vegetable stockadded for blending
- 1
Chop any vegetables you want to use (e.g., sweet potato, carrots, tomatoes, butternut squash).
- 2
Place the chopped vegetables in a baking dish with the onion and garlic. Drizzle with olive oil and season with salt and paprika; shake/toss to coat.
- 3
Roast in the oven at 180°C for 40 minutes, until the vegetables are soft.
40 min
- 4
Transfer the roasted vegetables to a blender and add 500 ml vegetable stock.
- 5
Blend until smooth, then pour into a bowl and serve.
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Takes about 2 minutes — no account needed
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