Slow Roasted Vegetable Soup
photo by FrenchBunny
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 large red onion, peeled
- 226.79 g carrots, peeled
- 226.79 g sweet potatoes, peeled
- 226.79 g butternut squash, peeled and seeded
- 226.79 g sweet red peppers, deseeded
- 170.09 g tomatoes
- 1 head garlic
- 14.79-29.58 ml olive oil
- 2 sprig fresh rosemary
- 1500.0 ml vegetable stock
- fresh ground black pepper
- 29.58-44.37 ml low-fat Greek yogurt
directions
- Preheat the oven to 150°C.
- Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces - 2inch diameter will be fine.
- Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
- Toss the vegetables with the olive oil until they're nicely coated and add the rosemary.
- Place in the oven for about 1 1/2 - 2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour.
- Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock.
- If there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavour is!
- Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Louise: It's started to feel like fall here so I tried your soup and it was so flavorful...roasting the veggies does wonders! I added zucchini and corn to the recipe. The consistency of the soup was a bit thick, more like baby food (see picture). Next time I think I'll cut in smaller pieces, puree only about a 1/4 of it and add the rest of the veggies. Thanks for sharing.
-
This recipe is the reason I like fall/winter cooking. Sorry, used yams for sweet potaoes (it's an ongoing battle with some folks here at Zaar. ;)) Next time I'll try your suggestion of crumbled bacon bits and cheese on top. Roasting really brings out the best flavor of root veggies! Thanks for posting! cg
-
I made this soup for our office "soup club". Got nothing but RAVE reviews. A delcious easy recipe to follow. I doubled the recipe for my luncheon and added an extra head of roasted garlic as mine were small. It has such an amazing texture, color and flavor. Definitely a keeper. The yogurt at the end is a nice addition. AMAZING!!!
see 10 more reviews