Super Root Veggie Soup
Cozy Up with Roasted Root Vegetable Soup: A Mediterranean Delight
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a vibrant and flavorful Roasted Root Vegetable Soup that’s packed with nutrients and incredibly easy to make. This Mediterranean-inspired recipe is perfect for a light lunch or a satisfying dinner, and it’s sure to become a staple in your kitchen.
Roasting the vegetables before adding them to the broth is the key to unlocking a depth of flavor you just can’t achieve otherwise. The caramelization process brings out the natural sweetness of the root vegetables, creating a rich and complex taste. We’ve chosen a classic combination of beetroots, carrots, and sweet potatoes, but feel free to experiment with other root vegetables like parsnips or turnips.
This soup is not only delicious but also incredibly good for you. Root vegetables are packed with vitamins, minerals, and fiber, making this a healthy and nourishing meal. Plus, it’s naturally vegetarian and vegan-friendly!
What makes this soup special?
- Roasted Flavor: Roasting the vegetables elevates the taste to a whole new level.
- Vibrant Color: The combination of beetroots, carrots, and sweet potatoes creates a beautiful, vibrant soup.
- Easy to Make: This recipe is simple and straightforward, perfect for busy weeknights.
- Healthy and Nutritious: Packed with vitamins, minerals, and fiber.
Tips for the Best Roasted Root Vegetable Soup:
- Even Chopping: Chop the vegetables into roughly equal-sized pieces to ensure they cook evenly.
- Don’t Overcrowd the Pan: When roasting, spread the vegetables in a single layer on the baking sheet. Overcrowding will steam the vegetables instead of roasting them.
- Adjust Seasoning: Taste and adjust the seasoning as needed. Feel free to add a pinch of red pepper flakes for a little heat.
- Garnish with Fresh Herbs: A sprinkle of fresh parsley or thyme adds a lovely finishing touch.
Frequently Asked Questions:
Q: Can I use other root vegetables in this soup?
A: Absolutely! Parsnips, turnips, and celeriac would all be delicious additions.
Q: Can I make this soup ahead of time?
A: Yes! This soup can be made a day or two in advance and stored in the refrigerator. The flavors will actually develop even more over time.
Q: Is this soup suitable for freezing?
A: Yes, it is! Allow the soup to cool completely before transferring it to an airtight container and freezing.
Q: Can I add protein to this soup?
A: Definitely! Chickpeas, lentils, or white beans would all be great additions. You could also top the soup with grilled chicken or tofu.
Q: What can I serve with this soup?
A: Crusty bread, a side salad, or a grilled cheese sandwich would all be perfect accompaniments.
Roasted Root Vegetable Soup
Ingredients
- 1 kg Beetroots
- 500 g Carrots
- 2 medium Sweet Potatoes
- 1 onion Onion chopped
- 2 cloves Garlic minced
- 1 litre Vegetable Broth
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Pepper
Instructions
- Preheat oven to 200°C.
- Chop the beetroots, carrots, and sweet potatoes into roughly equal-sized pieces.
- Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast for 30-40 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, sauté the onion and garlic in a pot until softened.
- Add the roasted vegetables to the pot and pour in the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender (or transfer to a regular blender) to blend the soup until smooth and creamy.
- Season with salt and pepper to taste.
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