This is the ultimate fridge clear out recipe! This Roasted Vegetable Soup is the perfect winter warmer. It requires minimal effort and no standing over a stove as we are roasting the vegetables rather than boiling them. Roasting the vegetables enhances their flavour and sweetness, resulting in the most delicious soup that’s also packed with goodness.
Roasted Vegetable Soup
This is the ultimate fridge clear out recipe! This Roasted Vegetable Soup is the perfect winter warmer. It requires minimal effort and no standing over a stove as we are roasting the vegetables rather than boiling them. Roasting the vegetables enhances their flavour and sweetness, resulting in the most delicious soup that's also packed with goodness.
Ingredients
- 2 red or yellow bell peppers chopped in half, stem and seeds removed
- 2 medium sweet potatoes chopped into quarters
- 2 red onions skin removed and chopped in half
- 15 cherry tomatoes or 10 larger tomatoes
- 2 large carrots peeled and chopped into quarters
- 1 head of garlic top sliced off
- 3-4 tbsp olive oil
- 1 large pinch salt and black pepper
- 1 tsp smoked paprika optional
- 1/2 tsp cumin optional
- 250-500 ml vegetable stock depending on your desired thickness of the soup
- 1 400 ml tin coconut milk
Instructions
- Preheat your oven to 200C and line a baking tray with baking paper.
- Place your prepared vegetables on the baking tray and drizzle with oil, salt and spices (if using). Place in the oven to roast for around 35 minutes. Remove the tray and set aside to cool for a while.
- Once cool, squeeze out the garlic cloves and scoop the insides out of the sweet potatoes. If blackened, peel the skin off the peppers to prevent any bitterness.
- Add all the vegetables to to a blender along with the coconut milk and vegetable stock. Blend until smooth (you can also do this with a hand blender)
- Pour back into a pan to heat through. Enjoy!
