Usually Soup is reserved for the Winter months, but at the moment I’m trying every way possible to shove as much fruit & veg into my mouth on a daily basis. More recently I’ve had a bit of a craving for a hearty homemade Vegetable Soup and I hold our guitarist Matt fully responsible – some weeks ago he invited Gem and I over to discuss some band matters and surprised us with a lovely Vegetable Soup that he’d made.
To satisfy my cravings and to test out some of the things we grew in the garden, I made a small batch of Vegan Roasted Veg Soup. This is probably one of the easiest recipes ever and you can throw whatever you like into it! My recipe serves around 2-4, so if you want to make more or less, adjust the Vegetables to suit!
- 1 onion or 2 shallots
- 2-3 cloves of garlic
- 1 Pepper
- 6-10 Carrots (depending on size)
- 2 Sweet Potatoes
- 2 Stalks of Celery
- 3 Baby Potatoes
- A few sprigs of Rosemary
- 1-2 Pints of Vegetable Stock (I used a Kallo cube)
- 1 teaspoon of Olive Oil or 1 cal Olive Oil Spray
Pre-heat the oven to 160 degrees or around Gas Mark 3/4.
Peel and slice all your ingredients except the garlic and place these in a large roasting tin. I peeled both the Sweet Potatoes and the Baby Potatoes – usually I like to leave the skin on, but these were from the garden so it was easier to peel.
Add the Olive Oil to the roasting dish and coat the vegetables – I tend to use 1 cal Olive Oil spray but normal Olive Oil is fine too.
Chuck a few sprigs of fresh Rosemary on top and place in the oven for about an hour. Once they begin to soften, take them out the oven and give them a mix – add the garlic and place back in the oven for another 1-2 hours or until softened and caramelised.
Remove the roasted Veggies from the oven and set to one side.
Prepare your stock. I’ve been using Kallo who make a low sodium cube and Vecon as a lot of “Vegetable” Stock cubes contain Milk powder. I used just over 1 litre, but you can add more or less depending on how thick you want the soup. Blend all of your lovely roasted veggies (if you prefer it chunky, you can blend half of the mixture) and add to a saucepan. I like to add a little of my stock to the roasting tin just to get all of those lovely Veggie juices up.
Add the rest of your stock and your blended Veggies to a large saucepan and reheat. Season to taste.
Serve & Enjoy.
I made enough for just about 4 portions, so I’ve frozen half of this for another day. It’s great for chucking in the oven and leaving it until you are ready for dinner. It literally takes minutes to whizz it in a blender and add it to some stock in a saucepan. Depending on what (and how many) Veggies you cram it with, this dish can be really great as a snack or filling enough for a main meal.
Have you made any soups recently? If you’ve tried this recipe do share you pictures with me and tell me what yummy Vegetables you threw into the mix!
Totally hellbent for easy soup made from homegrown vegetables