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Roast Vegetable Soup
Comforting winter soup! This one is packed full of vegetables and goodness. It is hearty, creamy and full of flavour. It is versatile and you can out any vegetables you need to use it.
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
Ingredients
Scale
- 1 eggplant
- 2 Zucchini
- 1 Cauliflower
- 4 Carrots
- 4 tomatoes whole
- 2 Red capsicum
- 2 Brown onion
- 2 bulbs of garlic
- Olive oil
- 1 Tablespoon thyme
- 1 Tablespoon cumin
- 1 Tablespoon Parsley
- 1 Tablespoon Paprika
- 1 Tablespoon Oregeno
- Pinch of Salt and Pepper
- 6 Cups vegetable stock
- 400ml Coconut cream
Instructions
- Preheat over to 180degrees fan forced
- Line a baking tray or roasting trays
- Roughly chop cauliflower, capsicum, carrot, eggplant, onion and zucchini.
- Place chopped veg into the roasting tray and add the tomatoes whole.
- Cut the top of the garlic off and place in the roasting tray.
- Drizzle all veg with olive oil and sprinkle over the spices.
- Place in oven and roast for 45-60 mins or under vegetables are tender
- Once the veg is soft place in a large stock pout and add stock and coconut cream
- Bring it to the boil and then gently simmer for 10mins.
- Use an immersion blender to blend soup until smooth or allow to cool and blitz in blender/food processor until smooth.
- Enjoy with some crusty bread!
- Prep Time: 20
- Cook Time: 60
- Category: Soup
- Method: Stove Top
