Description
A hearty and nutritious soup made from seasonal roasted vegetables, perfect for any occasion.
Ingredients
- 4 medium carrots, peeled and chopped
- 2 sweet potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow onion, quartered
- 1 head of garlic (top sliced off to expose cloves)
- 4 cups vegetable broth (homemade or store-bought)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon cumin (optional)
- 1/2 teaspoon dried thyme or rosemary (optional)
- 1 tablespoon balsamic vinegar or lemon juice (for brightness)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the vegetables by peeling and chopping them into uniform pieces. Quarter the onion and slice off the top of the garlic head.
- Spread the vegetables (except the garlic) in a single layer on the baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, and optional seasonings. Toss to coat.
- Wrap the garlic head in foil and place it on the baking sheet. Roast the vegetables for 25-35 minutes until tender and caramelized.
- While the vegetables are roasting, heat the vegetable broth in a large pot over medium heat.
- Once the vegetables are done, squeeze the roasted garlic cloves into the pot of broth.
- Add the roasted vegetables to the pot and stir to combine. Simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth or blend in batches if needed.
- Taste the soup and adjust the seasoning. Add vinegar or lemon juice for brightness. Garnish with herbs or a drizzle of olive oil if desired.
Notes
This soup is highly adaptable, allowing you to swap out vegetables and add spices according to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, roasted vegetables, healthy recipe, vegan meal, comfort food