Eat

Quick & Healthy Roast Veggie Soup

by Rosie McKay

Hearty, healthy and jam-packed full of veggies, this soup is super easy to whip up and makes for a nutritious lunch or dinner. Roasting the veggies gives a beautiful caramelised taste and including the cauliflower keeps the soup creamy but without needing to add cream. Sure to become a family favourite. 

Roast Vegetable Soup
Recipe by: Recipe, photography and styling by Rosie McKay
Prep time 15 minutes
Cook time 1 hour
Serves 6
Difficulty Easy

Method

  • Step 1. Preheat oven to 200 degrees

  • Step 2. Quarter both red onions so they remain biggish slices. Chop all other veggies into bitesize pieces, except for the garlic.

    Roast Veggie Soup Method
  • Step 3. Put all the vegetables, including the cloves of garlic into a large baking tray, drizzle with olive oil and toss with hands to make sure all they're all nicely coated. Season with salt and pepper and sprinkle over the cumin. Using your hands toss the vegetables again. Place into the hot oven and bake for 40-45minutes until all vegetables are slightly browned and soft.

  • Step 4. Remove vegetables from the oven and put into a saucepan. Cover the vegetables with 750ml vegetable or chicken stock. I used chicken as I didn't have vegetable stock on hand. Bring the stock to the boil them turn off and allow to cool. Once cool, blitz in a blender or using a stick blender until smooth. Eat with a good quality sourdough - it would be a sin not to!

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