Caramelized Veggie Soup (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
2 firm white onions (about 9 ounces), peeled and quartered
02 -
4 plump unpeeled garlic cloves
03 -
2 ripe red bell peppers (about 12 ounces), deseeded and chunked
04 -
2 parsnips (about 5 ounces each), peeled and diced
05 -
4 fresh carrots (roughly 9 ounces), diced into small pieces
06 -
1 big orange sweet potato (around 1 pound), cubed and peeled
→ Broth and Seasonings
07 -
6 cups of hearty vegetable broth, with extra if needed
08 -
3 tablespoons of high-quality olive oil
09 -
¾ teaspoon of fine sea salt
10 -
½ teaspoon of ground coriander
11 -
¾ teaspoon of ground cumin
12 -
½ teaspoon of ground turmeric
13 -
¼ teaspoon of freshly cracked black pepper
# Instructions:
01 -
Turn your oven on to 200°C/390°F. Chop up all root veggies into small, even cubes to ensure they cook evenly.
02 -
Spread the veggies across a baking tray in one layer. Pour over your olive oil, sprinkle with all the seasonings, and quickly toss so everything’s coated.
03 -
Bake for 25-30 minutes until veggies are soft inside and crispy on the edges. Flip or stir pieces halfway to make sure nothing burns.
04 -
Squeeze the roasted garlic from its skin into a soup pot with the other veggies. Add some hot water to the baking tray, scrape up those tasty browned bits, and tip everything into the pot.
05 -
Pour in 5 cups of vegetable broth, put on the lid, and let everything bubble gently for about 15 minutes so the flavors can meld.
06 -
Blend the soup until creamy using an immersion blender. Add extra stock little by little if needed, then tweak the taste with more seasoning if you like.
# Notes:
01 -
Trimmed veggies will weigh around 2.8 pounds in total.
02 -
Chop your veggies evenly to avoid uneven cooking times.
03 -
Swap sweet potato for a similar veggie like butternut squash if you want.
04 -
Makes 4 big bowls for a main meal or 6 smaller serving portions.