Empty My Fridge
Roasted Vegetable Soup
Ingredients
- Sweet potato · peeled chopped1
- Bell pepper · chopped2
- Carrot · peeled chopped2
- Garlic3 cloves
- Olive oil3 tbsp
- Salt½ tsp
- Black pepper · ground½ tsp
- Cumin · ground½ tsp
- Paprika½ tsp
- Red onion · peeled chopped1
- Vegetable broth1 l
- Parmesan cheese · grated35 g + 2 tbsp
- Thyme1
Instructions
- Preheat the oven to 200°C (400°F, fan).
- Put the sweet potato, red and yellow peppers, carrots and unpeeled garlic cloves on a large baking tray.
- Drizzle with the olive oil, sprinkle with the salt, pepper, cumin and paprika, and toss everything together.
- Roast for 20 minutes, turning everything over after 10 minutes.
- Add the red onion wedges, toss them in the oil, then roast for a further 10–12 minutes until tender and slightly caramelised.
- Set aside a couple of tablespoons of the roasted vegetables. Put the rest in a large saucepan and squeeze the garlic out of its skins into the pan.
- Pour in the stock, bring to the boil and simmer for 5 minutes. Turn off the heat and blend until smooth with a hand blender.
- Stir in the parmesan and season to taste.
- Serve topped with the reserved vegetables, extra grated parmesan and thyme sprigs.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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GarlicOnionCheeseCarrotBell pepperParmesan cheeseRed onionSweet potato
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