Roasted Vegetable Soup

This creamy roasted vegetable soup is perfect in the cooler months of the year. Sweet potato, carrots and parsnips are seasoned with paprika and cayenne pepper and then roasted until tender and caramelised. They are then pureed and simmered with homemade vegetable stock to develop the flavour.

Soup is one of my favourite comfort foods and healthy comfort food is even better. It soothes and nourishes both my body and soul. The homemade garlic croutons top it off perfectly.

Roasted Vegetable Soup

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Serves: 4

Ingredients

• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• Pepper, to taste
• 1 bay leaf
• Head of one garlic
• 6 cups of vegetable stock
• 3 medium sweet potatoes, peeled & chopped
• 2 parsnips, peeled and chopped
• 4 carrots, peeled and chopped

Directions

1. Preheat oven to 180 degrees
2. Chop vegetables roughly and then coat with a drizzle of olive oil and season with black pepper, paprika and cayenne pepper
3. Roast vegetables in the oven for approximately 45 minutes until they are soft and caramelized around the edges
4. Chop the head off garlic and roast with the vegetables for 20 minutes
5. Add vegetables, garlic and half of the stock to a blender and purée
6. Add puréed mixture to a large pot with the remainder of the stock. Add the bay leaf, bring to the boil, and let simmer for 10 minutes
7. Serve with a sprinkling of chives and a handful of croutons

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