Roast Vegetable Soup

Roast Vegetable Soup


2 people made this

About this recipe: I had a few left over veggies which I didn't know what to do with, so I thought I would do this lovely warming soup! You can vary the ingredients to what you have in your cupboard.

GemmaNS Bedfordshire, England, UK

Serves: 2 

  • 1 large onion
  • 2 medium potatoes
  • 1 parsnip
  • 1 carrot
  • 1/2 butternut squash
  • 5 small mushrooms
  • 3 garlic cloves
  • Water
  • Olive Oil
  • Dry/Fresh Herbs (I used mixed dry and some rosemary.)
  • Pepper

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. Chop all the vegetables into rough chunks, not too large, but not tiny either. Place these into a roasting dish, with the garlic cloves and the herbs. Pour a little olive oil to coat the vegetables slightly.
  2. Put into the oven at gas mark 6 (200 C) and roast for approximately 40 mins, tossing occasionally.
  3. Bring the vegetables out and place them into a large pot. Pour in water until the vegetables are just covered and bring to the boil and then simmer for about 10 mins, or until the vegetables are soft.
  4. Strain the vegetables (keeping the water) and place them into a blender. Blend until smooth, adding the water they were cooked in, until it is of a suitable consistency.
  5. As I like my soup smooth, I strained the liquid back into the pot, but if you don't mind a few lumps - this isn't necessary. Simmer until it is of a suitable temperature - serve and season with pepper to taste.

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