Description
This roasted vegetable soup is a comforting and flavorful dish featuring caramelized sweet potatoes, bell peppers, carrots, and garlic, blended with vegetable stock and finished with grated parmesan and fresh thyme for a creamy, savory touch.
Ingredients
Scale
Vegetables
- 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)
- 1 red onion (peeled and chopped into wedges)
Seasonings and Oils
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
Liquids and Cheese
- 1 litre (4 1/4 cups) vegetable stock
- 35 g (1/3 cup) grated parmesan
- 2 tbsp grated parmesan (for topping)
Fresh Herbs
- A few sprigs of fresh thyme
Instructions
- Preheat the Oven: Preheat your oven to 200C/400F (fan) to prepare for roasting the vegetables.
- Prepare Vegetables for Roasting: Place chopped sweet potato, red and yellow bell peppers, carrots, and garlic cloves with skins on a large baking tray.
- Season and Toss: Drizzle olive oil over the vegetables. Sprinkle salt, black pepper, ground cumin, and paprika. Use your hands to toss everything together ensuring even coating.
- Initial Roast: Roast the vegetables in the oven for 20 minutes, turning everything over after 10 minutes to ensure even cooking.
- Add Onion and Continue Roasting: After 20 minutes, add the red onion wedges to the tray and toss all vegetables again so onion is coated in oil. Return to oven and roast for another 10-12 minutes until tender and slightly caramelized.
- Set Aside Some Vegetables: Remove the baking tray from the oven. Put a couple of tablespoons of roasted vegetables to one side for garnishing.
- Cook Soup Base: Place the remaining roasted vegetables into a large saucepan. Squeeze the garlic cloves out of their skins into the pan. Pour in the vegetable stock and bring to a boil.
- Simmer and Blend: Reduce heat and simmer for five minutes. Turn off heat and blend the soup using a hand blender until smooth.
- Finish Soup: Stir in 35 grams of grated parmesan. Adjust seasoning to taste with salt and pepper if needed.
- Serve: Ladle soup into bowls, top with reserved roasted vegetables, sprinkle with remaining 2 tablespoons of grated parmesan, and garnish with fresh thyme sprigs.
Notes
- Roasting the vegetables until golden caramelized deeply enhances the soup’s flavor.
- Leaving garlic cloves in their skin during roasting mellows their flavor and makes them easy to squeeze out.
- Use vegetable bouillon to keep the soup gluten-free if necessary.
- Grated parmesan adds creaminess and a savory finish to the soup.
- You can substitute parmesan with a vegan cheese alternative if preparing a vegan version.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 7 g
- Sodium: 1505 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 9 mg
