Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 (estimated)
Ingredients: 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 paprika; ½ tsp ground cumin; 1 red onion - peeled and chopped into wedges; (4 ¼ cups) vegetable stock; 35 g (⅓ cup) grated parmesan; a few sprigs of fresh thyme

Method

15 steps

Preheat the oven to 200°C (400°F).
Chop the sweet potato, red and yellow bell peppers, carrots, and garlic into chunks.
Place the chopped vegetables and unpeeled garlic cloves on a large baking tray.
Drizzle with 3 tablespoons of olive oil and sprinkle with ½ teaspoon each of salt, black pepper, cumin, and paprika.
Toss everything together until coated, then roast in the oven for 20 minutes, turning halfway through.
Add the chopped red onion to the tray and toss to coat, then roast for an additional 10-12 minutes until tender and caramelized.
Remove from the oven and reserve some roasted vegetables for topping.
Squeeze the roasted garlic out of its skins and add to a large saucepan with the remaining roasted vegetables.
Pour in 1 litre of vegetable stock and add a few sprigs of fresh thyme.
Bring to the boil, then reduce heat and simmer for 5 minutes.
Remove the thyme sprigs.
Blend the soup with a hand blender until smooth.
Stir in 35 grams (about a third of a cup) of grated parmesan cheese.
Add salt and pepper to taste.
Serve topped with the reserved roasted vegetables, a sprinkle of parmesan, and a few fresh thyme leaves.