Roasted Vegetable Soup | Recipe Cart

Name: Roasted Vegetable Soup | Recipe Cart
Total time: 55 min
Ingredients: 6 cups / 1.5litres Vegetable Stock, (or as needed); 1 large Sweet Potato, (peeled and diced into small chunks (1 large unpeeled sweet potato is ~1lb/500g)); 4 small/medium Carrots, (diced into small chunks (approx 9oz/250g)); 2 medium Parsnips, (diced into small chunks (approx 5oz/150g)); 2 medium Red Peppers, (cored and diced into large chunks (approx 12oz/350g before cored)); 2 small/medium White Onions, (peeled and quartered (approx 9oz/250g before peeled)); 4 cloves of Garlic, (kept in skins); 3 tbsp Olive Oil; 3/4 tsp Salt, (plus more to taste); 3/4 tsp Cumin; 1/2 tsp Ground Coriander; 1/2 tsp Turmeric; 1/4 tsp Black Pepper, (plus more to taste)

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This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour!!

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Ingredients

6 cups / 1.5litres Vegetable Stock, (or as needed)
1 large Sweet Potato, (peeled and diced into small chunks (1 large unpeeled sweet potato is ~1lb/500g))
4 small/medium Carrots, (diced into small chunks (approx 9oz/250g))
2 medium Parsnips, (diced into small chunks (approx 5oz/150g))
2 medium Red Peppers, (cored and diced into large chunks (approx 12oz/350g before cored))
2 small/medium White Onions, (peeled and quartered (approx 9oz/250g before peeled))
4 cloves of Garlic, (kept in skins)
3 tbsp Olive Oil
3/4 tsp Salt, (plus more to taste)
3/4 tsp Cumin
1/2 tsp Ground Coriander
1/2 tsp Turmeric
1/4 tsp Black Pepper, (plus more to taste)