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Roasted Vegetable Soup

A heartwarming and flavorful soup made with roasted seasonal vegetables, perfect for cozy nights or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium Sweet Potatoes Use fresh, firm sweet potatoes for a naturally sweet base.
  • 1 large Red Bell Pepper Grab a vibrant red bell pepper to add color and sweetness.
  • 3 medium Carrots Organic is best if you can find them.
  • 2 medium Parsnips A unique addition that builds depth—swap for more carrots if unavailable.
  • 1 medium Onion Yellow onions are preferred for their rich flavor.
  • 4 cloves Garlic Keep the skins on while roasting for a mellower flavor.
Spices & Seasoning
  • 1 teaspoon Cumin Essential aromatic spice.
  • 1 teaspoon Ground Coriander Start with less if you're unsure.
  • 1/2 teaspoon Turmeric Brings anti-inflammatory benefits and color.
  • to taste Salt Season with care to enhance natural flavors.
  • to taste Pepper Add as needed for flavor enhancement.
Liquid
  • 4 cups Vegetable Stock Use homemade if possible; lower sodium options are preferred.
Fats
  • 2 tablespoons Olive Oil Use high-quality olive oil for drizzling and finishing.

Method
 

Preparation
  1. Preheat the oven to 200°C (390°F). Dice all the vegetables into small, even chunks.
  2. Keep the garlic cloves in their skins to mellow out their sharpness during roasting.
Roasting
  1. Spread the vegetables onto a large baking tray. Drizzle generously with olive oil and sprinkle the spices over the top. Toss everything together with your hands to ensure well-coating.
  2. Roast for about 25-30 minutes until the veggies are lightly charred and tender.
Cooking
  1. Transfer the roasted veggies to a big pot. Squeeze the roasted garlic out of its skin and add the remainder of the roasted vegetables.
  2. Cover with vegetable stock and let it simmer on low heat for about 10-15 minutes.
Blending
  1. Use a hand blender to puree the soup until it’s velvety smooth. Adjust by blending half for a chunkier texture if desired.
Finishing Touch
  1. Taste for seasoning and adjust with salt and pepper as needed. Garnish with a drizzle of olive oil or sprinkle fresh herbs.

Notes

Store in airtight containers; lasts up to 3 days in the fridge or can be frozen for up to 3 months. Adjust spices and herbs to your liking.