Name: Roasted Veggies Spicy Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 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

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Roasted Veggies Spicy Soup

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

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Ingredients

Scale

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

Instructions

Line a baking tray with parchment paper.
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.
Roast for 25-30 minutes at 400F.
Transfer the tomatoes and bell peppers to a paper bag and set aside for 10 minutes.
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.
Heat the soup and serve warm.