Roasted Mixed Vegetable Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 large sweet potato (about 1lb/500g), peeled and diced small
02 -
4 small/medium carrots (about 9oz/250g), diced small
03 -
2 medium parsnips (about 5oz/150g), diced small
04 -
2 medium red peppers (about 12oz/350g), cored and diced large
05 -
2 small/medium white onions (about 9oz/250g), peeled and quartered
06 -
4 cloves garlic, in skins
→ Seasonings & Liquids
07 -
6 cups (1.5L) vegetable stock, or as needed
08 -
3 tablespoons olive oil
09 -
¾ teaspoon salt
10 -
¾ teaspoon cumin
11 -
½ teaspoon ground coriander
12 -
½ teaspoon turmeric
13 -
¼ teaspoon black pepper
# Instructions:
01 -
Preheat oven to 200°C/390°F. Dice root vegetables small for even cooking.
02 -
Spread vegetables on baking tray, toss with oil and all seasonings.
03 -
Roast 25-30 minutes until lightly charred and tender, flipping halfway. Move any quickly-charring pieces.
04 -
Squeeze garlic from skins into large pot with vegetables. Deglaze baking tray with hot water and add to pot.
05 -
Add 5 cups stock, simmer covered 15 minutes to marry flavors.
06 -
Blend with hand blender, adding more stock to reach desired consistency. Adjust seasoning to taste.
# Notes:
01 -
Total vegetables about 1.3kg/2.8lb after trimming
02 -
Root vegetables must be diced small for even cooking
03 -
Can substitute similar vegetables (butternut squash for sweet potato, etc)
04 -
Serves 4 as main or 6 as starter