Roast Vegetable Soup
This recipe for roasted vegetable soup is a delightful way to warm up on a chilly day. The mixed vegetables are roasted with fragrant herbs and olive oil until tender and caramelized, giving the soup a rich depth of flavor. Blended with vegetable stock and a hint of lemon juice, this soup is a comforting and satisfying meal to enjoy with some crusty bread on the side.
— Constant Cookbook
Ingredients
- 750ml/1¼ pint vegetable stock
- 1kg/2lb mixed vegetables
- 3 tbsp olive oil
- 4 sprigs rosemary or thyme, or a handful sage
- salt and black pepper
- juice 1 lemon
Instructions
- Preheat the oven to 200C/180C Fan/Gas6.
- Place the vegetables and garlic in a roasting tin.
- Mix the oil with the herbs and seasoning, and the lemon juice if using.
- Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned, this may only take 20-25 minutes if using pre-roasted frozen vegetables.
- Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool.
- Blend half of the mixture, then return to the pan to reheat.
- Serve with crusty bread.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2-4
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