Description
A comforting and flavorful roasted vegetable soup made with sweet potato, bell peppers, carrots, garlic, and red onion, blended with vegetable stock and finished with a creamy touch of parmesan and fresh thyme.
Ingredients
Scale
Vegetables
- 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)
- 1 red onion (peeled and chopped into wedges)
- a few sprigs of fresh thyme
Seasonings and Oil
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
Liquids and Cheese
- 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)
- 35 g (1/3 cup) grated parmesan
- 2 tbsp grated parmesan (for topping)
Instructions
- Preheat oven: Preheat the oven to 200C/400F (fan).
- Prepare and season vegetables: Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray. Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss everything together using your hands to coat well.
- Roast first batch: Place the tray in the oven for 20 minutes, turning everything over after 10 minutes to ensure even roasting.
- Add onion and continue roasting: After 20 minutes, add the red onion wedges to the tray and toss everything together so the onion is coated in oil. Return to the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized.
- Set aside some vegetables: Remove the tray from the oven and set aside a couple of tablespoons of the roasted vegetables for topping later.
- Cook soup base: Place the remaining roasted vegetables in a large saucepan. Squeeze the garlic cloves out of their skins into the pan. Pour in the vegetable stock, bring to a boil, then simmer for 5 minutes.
- Blend soup: Turn off the heat and blend the soup with a hand blender until smooth and creamy.
- Finish soup: Stir in 35 g (1/3 cup) grated parmesan and season to taste with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with the reserved roasted vegetables, a sprinkling of 2 tbsp grated parmesan, and a few sprigs of fresh thyme.
Notes
- Oven roasting vegetables until golden and caramelized enhances the natural sweetness and adds depth of flavor to the soup.
- Leaving the garlic in the skin while roasting mellows its flavor; squeezing it out before blending adds a sweet garlic taste.
- Use vegetable bouillon or stock labeled gluten-free to keep the soup gluten-free.
- Parmesan adds a creamy and savory finish; you can substitute with a vegan cheese alternative for a dairy-free version, but the flavor will differ.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 7 g
- Sodium: 1505 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 9 mg
