Roasting the sweet potatoes, red peppers, onions and carrots in this recipe brings out their natural sweetness and adds a rich, caramelized depth of flavor. Roasted vegetable soup is a rich and hearty dish that elevates the classic vegetable soup with deep, smoky flavors This roasted vegetable soup recipe is packed with fresh roasted seasonal vegetables
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This roasted vegetable soup transforms colorful roasted veggies, white beans, seasonings, and broth into a nourishing comfort food
Perfect for lunches, kids' meals, dinners, meal prep, and more.
In a large saucepan, heat 3 cups of chicken stock In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade Oven cooking the veg until golden and caramelized adds lots of extra flavour to this comforting soup Add parmesan for a creamy finish
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. Throw a bunch of vegetables into a baking dish, roast until charred and delicious, and blend into soup Easily customized to whatever vegetables you have in your kitchen!
This recipe features roasted root vegetables and fragrant herbs for a deeply satisfying meal.
This roasted vegetable soup uses a diverse and delicious array of vegetables and supports gut health with prebiotic ingredients like sweet potato, leeks and chickpeas, plus you get a probiotic boost from white miso.
