Description
Hearty roasted vegetable soup brings Mediterranean warmth to your kitchen with a symphony of caramelized vegetables. Rustic flavors blend seamlessly, offering comfort in each spoonful you’ll savor.
Ingredients
Scale
Vegetables
- 1 large sweet potato (about 1 lb/500 g), peeled and diced small
- 4 small/medium carrots (about 9 oz/250 g), diced small
- 2 medium parsnips (about 5 oz/150 g), diced small
- 2 medium red peppers (about 12 oz/350 g), cored and diced large
- 2 small/medium white onions (about 9 oz/250 g), peeled and quartered
- 4 cloves garlic, in skins
Seasonings
- 3/4 teaspoon salt
- 3/4 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
Liquids
- 6 cups (1.5 L) vegetable stock, or as needed
- 3 tablespoons olive oil
Instructions
- Preheat oven to 200C/390F and prepare vegetables by cutting into uniform small cubes to ensure consistent roasting.
- Arrange vegetable pieces on a large baking tray, drizzle with olive oil, and generously sprinkle selected herbs and spices across the surface.
- Roast vegetables for 25-30 minutes, rotating the tray midway to promote even caramelization and prevent burning of delicate pieces.
- Transfer roasted vegetables to a large cooking pot, carefully extracting soft garlic cloves from their skins and adding them to the mixture.
- Pour hot water onto the baking tray to capture remaining caramelized bits, scraping and transferring these flavorful remnants into the pot.
- Pour stock into the pot, covering the roasted vegetables, and allow to simmer gently for 15 minutes to intensify the flavors.
- Use a hand blender to puree the mixture, gradually incorporating additional stock until achieving a smooth, creamy consistency.
- Taste and fine-tune seasoning, adding salt, pepper, or herbs as needed to enhance the overall flavor profile.
Notes
- Perfectly dice root vegetables into uniform small cubes to ensure even roasting and consistent texture throughout the soup.
- Use high-quality olive oil and fresh herbs to enhance the natural sweetness of roasted vegetables and create deeper flavor layers.
- Consider swapping stock for vegetable broth to make the recipe fully vegetarian or vegan-friendly, maintaining rich taste and nutritional value.
- Experiment with different seasonal root vegetables like parsnips, sweet potatoes, or butternut squash to add variety and adapt the soup to different times of year.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg