Description
Learn how to make delicious roasted vegetable soup with this easy recipe. Perfect for a cozy night in or impressing guests. Start cooking now!
Ingredients
- – 1 large sweet potato, peeled and chopped into chunks (450g)
- – 1 red bell pepper, deseeded and chopped into chunks (150g)
- – 1 yellow bell pepper, deseeded and chopped into chunks (150g)
- – 2 medium carrots, peeled and chopped (150g)
- – 3 cloves garlic, left in the skin
- – 3 tbsp olive oil (45 ml)
- – 1/2 tsp (3 ml) salt
- – 1/2 tsp (3 ml) ground black pepper
- – 1/2 tsp (3 ml) ground cumin
- – 1/2 tsp (3 ml) paprika
- – 1 red onion, peeled and chopped into wedges (150g)
- – 1 liter (4 1/4 cups (1020 ml)) vegetable stock (use vegetable bouillon for gluten-free)
- – 35g (1/3 cup) grated beef cheese
- – 2 tbsp (30 ml) grated beef cheese
- – a few sprigs of fresh thyme
Instructions
- Set your oven to 200C/400F with the fan on.
- Arrange the sweet potato, red and yellow peppers, carrots, and unpeeled garlic on a spacious baking sheet.
- Pour olive oil over the vegetables and season with salt, pepper, cumin, and paprika. Mix thoroughly with your hands.
- Bake for 20 minutes, flipping everything after 10 minutes.
- Add the red onion wedges, mixing again to coat them with oil.
- Return to the oven for another 10-12 minutes until the vegetables are soft and slightly caramelized.
- Take out a couple of tablespoons of roasted vegetables and set them aside. Transfer the rest to a large pot, squeezing the garlic out of its skin into the pot.
- Add the stock, bring to a boil, and let it gently cook for five minutes. Turn off the heat and then blend with an immersion blender.
- Mix in the grated cheese and adjust the seasoning to your liking.
- Serve with the reserved roasted vegetables on top, a sprinkle of grated cheese, and a few sprigs of thyme.
Notes
- Consider using a variety of colorful bell peppers to enhance the visual appeal of the dish.
- Blend the roasted garlic cloves into the soup for a rich and savory flavor boost.
- Add a touch of cream or coconut milk for a creamier texture before serving.
