Roasted Vegetable Soup (2024)

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By Nicky Corbishley

• ▢ 1 large sweet potato peeled and chopped into chunks
• ▢ 1 red bell pepper deseeded and chopped into chunks
• ▢ 1 yellow bell pepper deseeded and chopped into chunks
• ▢ 2 medium carrots peeled and chopped
• ▢ 3 cloves garlic left in the skin
• ▢ 3 tbsp olive oil
• ▢ ½ tsp salt
• ▢ ½ tsp ground black pepper
• ▢ ½ tsp ground cumin
• ▢ ½ tsp paprika
• ▢ 1 red onion peeled and chopped into wedges
• ▢ 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)
• ▢ 35 g (1/3 cup) grated parmesan

To serve:

• ▢ 2 tbsp grated parmesan
• ▢ a few sprigs of fresh thyme

• Preheat the oven to 200C/400F (fan).

• Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray.

  1 large sweet potato, 1 red bell pepper, 1 yellow bell pepper, 2 medium carrots, 3 cloves garlic

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• Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.

  3 tbsp olive oil, ½ tsp salt, ½ tsp ground black pepper, ½ tsp paprika, ½ tsp ground cumin

• Place in the oven for 20 minutes, turning everything over after 10 minutes.

• After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.

  1 red onion

• Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.

• Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.

• Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.

  1 litre (4 1/4 cups) vegetable stock

• Stir in the parmesan and season to taste.

  35 g (1/3 cup) grated parmesan

• Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.

  2 tbsp grated parmesan, a few sprigs of fresh thyme

Can I make it ahead?

Yes, make the soup, then cool, cover and refrigerate for 2-3 days. Cover and store the reserved roasted veg too.
Reheat in a pan until piping hot, adding the reserved roasted vegetables to the top for the last minute to heat them through.

Can I freeze it?

Yes, make the soup, then cool, cover and freeze. Defrost overnight in the refrigerator.
Reheat in a pan until piping hot.
If freezing I would recommend blending up all of the roasted vegetables, rather than reserving some, as they may go mushy upon defrosting.

Nutritional Information is per serving.