Roast vegetable soup
HB-15038 · Hand-built original · British
A chunky soup of oven-roasted mixed vegetables blended half-smooth with vegetable stock, herbs and a squeeze of lemon.
BritishLight meals & snacks1 hr 30 minServes 2-4506 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeHigh FiberRenal
Main ingredient: stock
Servings:2quantities adjust to match
Ingredients
- 1¼ pint vegetable stock
- 2 lb mixed vegetables, fresh or frozen, chopped into bite-sized pieces
- 3 tbsp olive oil
- 4 sprigs rosemary or thyme, or a handful sage leaves
- salt and black pepper, to taste
- juice 1 lemon (optional)
Method
- Heat the oven to 400°F before the vegetables go in.
- Put the chopped mixed vegetables in a roasting tin in a single layer.
- Mix the olive oil with the rosemary or thyme sprigs or sage leaves, salt and black pepper, and the lemon juice if using.
- Pour the herbed oil over the vegetables, toss everything thoroughly, and roast for 30 to 40 minutes until the vegetables are tender and well browned, or 20 to 25 minutes for pre-roasted frozen vegetables.
- Tip the roasted vegetables into a saucepan with the vegetable stock, bring the soup to the boil, and simmer for 5 minutes.
- Let the soup cool slightly, blend half of it until smooth, and stir the blended portion back into the pan.
- Reheat the soup gently and serve it hot.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
506 kcalCalories
15.1 gProtein
61.1 gCarbs
22.6 gFat
3.2 gSaturates
18.1 gFibre
0 gSugars
214 mgSodium
0 mgCholesterol
962 mgPotassium
114 mgCalcium
4.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data