How To Roast Vegetables and Make an Easy Roasted Vegetable Soup With Parmesan
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!
By Jon Doe
You’ve got the perfect lunch to warm you up from the inside — the roasted vegetable soup and parmesan soup.
Ingredients Large sweet potato Red bell pepper Yellow bell pepper Medium carrots Garlic cloves Olive oil Salt Ground black pepper Paprika Ground cumin Red onion Swipe up for the full list of ingredients!
Let's make this Roasted vegetable and Parmesan 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.
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.
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.
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