Roasted Vegetable Soup

Roasted Vegetable Soup is a versatile dish that allows you to use a variety of vegetables, making it a great way to use up leftovers or seasonal produce.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Roasted Vegetable Soup

Cooking Method: Roasting, Simmering Cuisine: International Courses: Dinner, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 300 gram Potatoes
• 200 gram Bell peppers
• 150 gram Zucchini
• 150 gram Onion
• 2 clove Garlic
• 2 teaspoon Olive oil
• 4 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 2 tablespoon Fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Chop the carrots, potatoes, bell peppers, zucchini, onion, and garlic into bite-sized pieces.
3. Place the chopped vegetables on a baking sheet, drizzle with olive oil, and sprinkle with salt, black pepper, paprika, and cumin. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
5. Transfer the roasted vegetables to a large pot and add vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Use an immersion blender or a regular blender to puree the soup until smooth.
7. Season with additional salt and pepper if needed.
8. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 22g8%

Sugars 8g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.