Roasted Vegetable Soup Recipe

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 50 minutes

Składniki

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)

3 tbsp olive oil

½ tsp salt

½ tsp ground black pepper

½ tsp ground cumin

½ tsp paprika

1 red onion (peeled and chopped into wedges)

1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)

35 g (1/3 cup) grated parmesan

2 tbsp grated parmesan

a few sprigs of fresh thyme

Wskazówki

Preheat the oven to 200C/400F (fan).

Place the chunks of 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. Toss it all together using your hands.

Place in the oven for 20 minutes, turning everything over after 10 minutes.

After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.

Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.

Put a couple of tablespoons of the roasted 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.

Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.

Wartości Odżywcze

• Kalorie: 228 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 3 g
• Cholesterol: 9 mg
• Sód: 1505 mg
• Węglowodany Całkowite: 20 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 7 g
• Białko: 6 g