Ingredients
Vegetables and Stock
- 6 cups / 1.5 litres Vegetable Stock, or as needed
- 1 large Sweet Potato, peeled and diced into small chunks (about 1 lb / 500 g)
- 4 small/medium Carrots, diced into small chunks (approx 9 oz / 250 g)
- 2 medium Parsnips, diced into small chunks (approx 5 oz / 150 g)
- 2 medium Red Peppers, cored and diced into large chunks (approx 12 oz / 350 g before coring)
- 2 small/medium White Onions, peeled and quartered (approx 9 oz / 250 g before peeling)
- 4 cloves of Garlic, kept in skins
- 3 tbsp Olive Oil
Seasoning
- 3/4 tsp Salt, plus more to taste
- 3/4 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Turmeric
- 1/4 tsp Black Pepper, plus more to taste
Instructions
- Preheat the oven: Set your oven to 200°C (390°F) to prepare for roasting the vegetables.
- Prepare and season the vegetables: Spread all diced vegetables and garlic cloves on a large baking tray. Drizzle with olive oil and sprinkle with salt, ground cumin, ground coriander, turmeric, and black pepper. Toss to coat evenly, ensuring the root vegetables are cut small for even cooking with the softer peppers and onions.
- Roast the vegetables: Place the tray in the oven and roast for about 25-30 minutes until vegetables are lightly charred and fork tender. After 15 minutes, remove the tray and flip the vegetables, shielding any pieces that are charring faster than others to prevent burning.
- Extract garlic and deglaze tray: Squeeze the roasted garlic cloves out of their skins into a large pot. Pour a splash of boiling water onto the hot baking tray and use a spatula to scrape any caramelized bits off the tray, then add that liquid to the pot.
- Simmer with vegetable stock: Add the roasted vegetables to the pot with the garlic and deglazed liquid. Pour in 5 cups (1.25 litres) of vegetable stock and simmer with the lid on for 15 minutes to soften the vegetables further and let the flavors meld together.
- Blend the soup: Using a hand blender, blitz the soup until smooth. Add more vegetable stock as desired to reach your preferred soup consistency.
- Season and serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy your hearty roasted vegetable soup!
Notes
- Dicing root vegetables small ensures they cook evenly with softer vegetables.
- Flipping the vegetables midway prevents uneven charring and burning.
- Use the garlic after roasting for a sweeter, milder flavor.
- Deglazing the tray with hot water captures extra flavor from caramelized bits.
- Adjust the soup thickness by adding more or less vegetable stock when blending.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International
- Diet: Vegan
