Veggie Roast Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
4 garlic cloves, unpeeled
02 -
2 medium onions (about 9oz/250g), peeled and cut into quarters
03 -
2 medium red bell peppers (about 12oz/350g), seeded and cut large
04 -
2 parsnips (about 5oz/150g), diced small
05 -
4 carrots (about 9oz/250g), diced small
06 -
1 big sweet potato (about 1lb/500g), peeled and cut into small chunks
→ Seasonings & Liquids
07 -
¾ teaspoon cumin powder
08 -
6 cups (1.5L) vegetable broth, adjust as needed
09 -
½ teaspoon turmeric powder
10 -
¾ teaspoon salt
11 -
3 tablespoons olive oil
12 -
¼ teaspoon ground black pepper
13 -
½ teaspoon ground coriander
# Instructions:
01 -
Set your oven to 200°C/390°F. Chop your root veggies small so they cook evenly.
02 -
Spread chopped veggies on a baking sheet. Drizzle with olive oil and toss them with all the spices.
03 -
Bake for 25-30 minutes, flipping halfway. Watch for pieces browning too fast, and move them if needed.
04 -
Squeeze the garlic from its skin into a large pot along with the roasted veggies. Add hot water to the empty baking tray to loosen any stuck bits, then pour that into the pot too.
05 -
Pour in 5 cups of broth. Put a lid on and simmer for 15 minutes so everything blends nicely.
06 -
Use a stick blender to purée everything. Add more broth as needed for the texture you like. Adjust the seasoning at the end.
# Notes:
01 -
Trimmed veggies will weigh about 1.3kg/2.8lb in total.
02 -
Make sure root veggies are diced small, or they won't cook evenly.
03 -
Feel free to swap similar veggies (e.g., use squash instead of sweet potato).
04 -
This dish serves 4 large portions or 6 smaller ones as a starter.