Description
A comforting roasted vegetable soup made with sweet potatoes, bell peppers, and carrots.
Ingredients
Scale
- 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)
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
- 1 red onion (peeled and chopped into wedges)
- 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
- a few sprigs of fresh thyme
Instructions
- 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.
- Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.
- Place in the oven for 20 minutes, turning everything over after 10 minutes.
- After 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
- Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
- Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
- Pour in the stock. Bring to the boil and simmer for five minutes.
- Turn off the heat and then blend with a hand blender.
- Stir in the parmesan and season to taste.
- Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan, and a few sprigs of fresh thyme.
Notes
- Use gluten-free vegetable bouillon for a gluten-free option.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg