Roasted Veggies Spicy Soup

by Valentin Jed


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Roasted Veggies Spicy Soup

  • Author: Valentin Jed
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45
  • Yield: 6 1x


  • 2 lbs. tomatoes, cut into halves
  • 2 red bell peppers, halved and cored
  • 2 yellow onions, rinsed
  • 1 parsnip, chopped
  • 1 4’’ piece celeriac, chopped
  • 2 medium carrots, chopped
  • 1 chili, seeds removed
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 4 cups vegetable stock
  • Salt and freshly ground pepper, to taste


  1. Line a baking tray with parchment paper.
  2. Place all the veggies on the tray. Drizzle the olive oil and sprinkle the dried basil. Use your hands or a wooden spatula to coat the vegetables.
  3. Roast for 25-30 minutes at 400F.
  4. Transfer the tomatoes and bell peppers to a paper bag and set aside for 10 minutes.
  5. Peel tomatoes, bell peppers and onions. Place in a large pot together with the other veggies. Pour the vegetable stock, season with salt and pepper to taste and blend until smooth.
  6. Heat the soup and serve warm.


  • Serving Size: 1
  • Calories: 136
  • Fat: 5.2
  • Carbohydrates: 20.2
  • Protein: 4

Roasted Veggies Spicy Soup
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