[feast_advanced_jump_to] A rainbow of vegetables, roasted until sweet, tender. All blended together with stock and creamy-yet-sharp parmesan and you’ve got the perfect lunch to warm you up from the inside. 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.
Roast chunks of sweet potato, red and yellow bell peppers, carrot, red onion and garlic (skin on) in the oven with a little olive oil, salt, pepper, paprika and cumin.Add the roasted vegetables to a large pan (reserve a few bits to top the soup) and squeeze the garlic out of their skins to add in there too.Add a litre of vegetable stock and simmer for 5 minutesBlend carefully with a hand blender, then stir in grated parmesan (or vegetarian hard cheese) and a little more seasoning.
Serve topped with the reserved roasted vegetables and a sprinkling of Parmesan and fresh thyme leaves.
Can I make it without roasting the vegetables?
You can, of course, make this veggie 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 flavour. You can even enhance that smoky flavour by using smoked paprika.
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This recipe was first published February 2016. Updated January 2021 with new photos, recipe video and housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
