Description
A comforting and flavorful roasted vegetable soup made with sweet potatoes, bell peppers, carrots, and garlic, enhanced with aromatic spices and finished with creamy parmesan cheese and fresh thyme.
Ingredients
Scale
Vegetables
- 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
- 1 red onion, peeled and chopped into wedges
Seasonings and Other
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
- 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)
- 35 g (1/3 cup) grated parmesan cheese
- 2 tbsp grated parmesan cheese (for garnish)
- A few sprigs of fresh thyme
Instructions
- Preheat oven: Preheat the oven to 200C/400F (fan assisted) to prepare for roasting the vegetables.
- Prepare vegetables for roasting: Place the chopped sweet potato, red and yellow bell peppers, carrots, and garlic cloves with skin on a large baking tray.
- Season vegetables: Drizzle olive oil over the vegetables, then sprinkle salt, black pepper, cumin, and paprika. Toss everything together thoroughly using your hands to coat evenly.
- Roast first stage: Roast the vegetables in the preheated oven for 10 minutes, then turn everything over to ensure even cooking. Continue roasting for another 10 minutes.
- Add onion and continue roasting: Remove the tray, add the red onion wedges, toss everything again to coat with oil, then return to the oven for an additional 10-12 minutes until all vegetables are tender and caramelized.
- Set aside some vegetables: Remove the tray from the oven and set aside a couple of tablespoons of the roasted vegetables for garnishing later.
- Cook soup base: Transfer the remaining roasted vegetables to a large saucepan. Squeeze the roasted garlic out of its skins into the pan.
- Add stock and simmer: Pour in the vegetable stock and bring to a boil, then reduce heat and simmer for five minutes to allow flavors to combine.
- Blend soup: Turn off the heat and use a hand blender to blend the soup until smooth and creamy.
- Add cheese and season: Stir in the grated parmesan cheese and adjust seasoning to taste.
- Serve: Ladle the soup into bowls and top with reserved roasted vegetables, an extra sprinkling of parmesan cheese, and fresh thyme sprigs for garnish.
Notes
- Roasting vegetables until golden enhances their natural sweetness and adds depth of flavor to the soup.
- Leaving garlic cloves in their skin while roasting softens their flavor and makes peeling easier.
- Use vegetable bouillon or a gluten-free stock to keep the soup gluten-free.
- Parmesan adds creaminess; omit or substitute with a vegan cheese alternative to make the soup vegan.
- Serve with crusty bread or a side salad for a full meal.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 7 g
- Sodium: 1505 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 9 mg
