Roasted Veggies Spicy Soup

by Valentin Jed


Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Roasted Veggies Spicy Soup


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

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

Instructions

  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.

Nutrition

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

Roasted Veggies Spicy Soup
0 comment

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More