A rainbow of vegetables, roasted until sweet, tender. All blended together with stock and creamy-yet-sharp parmesan and you’ve got the perfect lunch to warm you up from the inside. Dishing up steaming ladles of this roasted vegetable soup with chunks of fresh bread is one of my favourite ways to enjoy lunch over Winter.
I love to roast them until golden and caramelized to add lots of extra flavours. Throw in some parmesan too for a creamy finish.
This soup is packed with nutritious vegetables!
Free printable recipe available on our site:
Ingredients for this roasted vegetable soup:
▢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
▢3 tbsp olive oil
▢½ tsp salt
▢½ tsp ground black pepper
▢½ tsp paprika
▢½ tsp ground cumin
▢1 red onion – peeled and chopped into wedges
▢1 litre (4 ¼ cups) vegetable stock – (use vegetable bouillon for gluten-free)
▢35 g (⅓ cup) grated parmesan – (Use vegetarian hard cheese for full vegetarian version)
▢2 tbsp grated parmesan
▢a few sprigs of fresh thyme
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