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Roasted Vegetable Soup

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“I "created" this recipe just to get some of those veggies I don't like into my diet. LOL It is probably a combination of ideas I have seen on TV or on recipe sites LOL Each time I make it there is a change with what I put in for veggies and amounts.So feel free to add or subtract from it to make it your own. I even used my immersion blender to make a semi pureed soup. Great way to hide those veggies picky eaters would never try LOL All amounts listed are approximate .”
READY IN:
2hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash all veggies. Peel the potatoes, turnips, carrots , onion and parsnips. I don't peel the eggplant or zucchini. Cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. Place on a foil lined baking sheets. I use two one for the firm fleshed veggies and one for the softer veggies.
  2. Roast at 400 for about 15-25 minutes. Removing the vegetables that are cooking faster before they become soft.Remember these still need to cook as the soup. This is just to give some carmelization to the veggies.
  3. I also use separate bowls when removing from the oven.
  4. Eggplant, zucchini and red pepper in one bowl all other veggies in another one. If the eggplant is seedy I remove most of them now.
  5. Once all veggies are toasted. Combine remaining ingredients and veggiesIn a large soup pot EXCEPT the eggplant, zucchini and red pepper.
  6. Simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.

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