A rainbow of vegetables, roasted until sweet, tender and just a little bit charred. Blend them together with some stock and creamy-yet-sharp parmesan and you’ve got the perfect lunch to warm you up from the inside — the roasted vegetable soup and parmesan soup.
I love making easy meals like this in winter. There’s something about dishing up ladles of steaming hot soup into waiting bowls. Dunking a nice wedge of bread in there, knowing you’re eating something nutritious, homemade and absolutely delicious.
You can, of course, make this soup without roasting the vegetables – just boiling them up with the spices in the stock for 20 minutes will give you a lovely soup. But roasting them? It just adds a wonderful sweet and slightly smoky flavor. You can even enhance that smoky flavor by using smoked paprika.
Make a large batch of this to last for the week. Simply cool, cover and refrigerate. You could also split into separate portions and freeze in a sealed container. Just defrost and thoroughly reheat for a super quick lunch.
Here’s what you’ll need for the roasted vegetable soup:
- Serves 4-5
- 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 (keep the skin on)
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- ½ tsp ground cumin
- 1 red onion, peeled and chopped into wedges
- 4 cups vegetable stock
- 1/3 cup shredded parmesan
To serve the roasted vegetable soup:
2 tbsp shredded parmesan
Step by step directions to prepare the roasted vegetable soup:
- Preheat the oven to 400F. Place the chunks 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 and place in the oven for 20 minutes, turning everything over after 10 minutes.
- After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil. Put back into the oven for a further 10-12 minutes until the vegetables are tender slightly charred at the edges. Take out of the oven.
- Put quarter of a cupful of the 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.
- Top with the reserved roasted vegetables and serve with extra parmesan.