Roasted Vegetable Winter Soup
Roasting the vegetables before making the soup enhances their natural sweetness and adds a depth of flavor to the dish.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 200 gram Carrots
- 200 gram Potatoes
- 300 gram Butternut squash
- 150 gram Red onion
- 4 gram Garlic cloves
- 2 teaspoon Olive oil
- 4 cup Vegetable broth
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 10 gram Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the carrots, potatoes, butternut squash, red onion, and garlic cloves into small chunks.
- Place the chopped vegetables on a baking sheet and drizzle with olive oil.
- Sprinkle with cumin, paprika, salt, and black pepper.
- Toss to coat the vegetables evenly.
- Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot.
- Add vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- If desired, add more vegetable broth or water to adjust the consistency.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.