This Roasted Vegetable Soup is Dairy-Free, Luscious and Nutritious. A soup that is perfect as a Winter Warmer meal or just about anytime of the year.
ALHMADULILLAH (Praise be to the Almighty), time and tide awaits no man. Like clockwork, the change of seasons are guaranteed, and yet again we, in South Africa, are already into our winter months. As April drew to a close, so too did the last bits of autumn, and with it came the very 1st cold fronts that heralded the start of Winter, which was especially felt in Johannesburg (High veld).
Heartwarming soups and foods, are are go to option to help keep the chill away. I have been making a few different soups already, and with it being Ramadaan, this helps nourish the body at the end of a fasting day. This Roasted Vegetable Soup is rather easy to make, and what I enjoy about this recipe, is that the very same Roasted Vegetables used for the soup, MAY also be used as a side dish. So it’s more like a 2-in-1 recipe that I share with you today.
Being Diary-Free, This Lightly Spiced Roasted Vegetable Soup, is perfect for Vegan and Vegetarian Diets. Any quantity of vegetables may be used, but preferably should have some potato or sweet potato that adds bulk to the soup. Store bought ready cut fresh roasting vegetables may be used, or you can add a variety of vegetables mentioned in the recipe. To lock in most of the nutrition from the vegetables, leave the skin on for potatoes/courgettes(baby marrow). The Roasted Vegetables has been Spiced Lightly, that helps lift the flavour profile of the Roasted Vegetable Soup, but if you feel the spice may be too much for you, then reduce amounts.
So no excuse for preparing a simple yet delicious meal or side dish, this winter. Give this Roasted Vegetable Soup a try, and I look forward to hearing from you in comments below, or via any of my social media platforms.
Time to get out those Wooden Spoons and Aprons, and Let’s get down to preparing this Lightly Spiced Vegetable Soup.
Happy ‘SOUP MAKING’ lovelies
Lightly Spiced Roasted Vegetable Soup
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
FOR THE ROASTED VEGETABLES
YOU WILL NEED:
1 X 800grams Chunky Roasting Vegetables (5-6 cups):
(Used here: Potatoes + Sweet Potatoes + Red Onions + Butternut + Courgettes(Baby Marrow) + Red and Green Peppers + 2-3 fresh Rosemary stems)
1/2 teaspoon Salt
1/2 teaspoon Cracked Black Pepper
1/4 teaspoon Peri-Peri Spice
1/4 teaspoon Vegetable Spice (optional) – any brand
1/2 teaspoon Coriander and Cumin Powder (Dhania/Jeera)
1/4 teaspoon Garam Masala
1/2 teaspoon Chilli Flakes (Crushed Chillies)
2-3 Cloves of Fresh Garlic (sliced)
3 Tablespoon Olive Oil
1-2 Stems Fresh Rosemary
~ Pre-Heat Oven to 200 degrees celsius
~ Add the Chunky Vegetables to a mixing bowl, or directly onto the roasting pan.
~ Sprinkle on all of the above mentioned ingredients, and toss well to coat vegetables with spices.
~ Bake in Pre-heated oven for 35-45 minutes, until all vegetables are done, with a little bit of charring on the edges.
**NOTE- These vegetables are also now perfect to be enjoyed as a side dish too 😉
FOR THE SOUP:
YOU WILL NEED:
1-2 Tablespoon Ghee/Butter
1 Litre Vegetable Stock (4-5 cups) – any brand
Roasted Vegetables (above)
1/2 Cup Coconut Cream/Milk
2-3 Tablespoon Fresh Dhania/Coriander, chopped
~ Heat a large enough pot, melt in the ghee/butter
~ Add in the Roasted Vegetables (from above), take care to remove the Rosemary Stems.
~ Coat the vegetables in the ghee/butter, and follow by adding in the Vegetable Stock.
~ Bring the Soup to a good boil, for 5 minutes.
~ Using a hand held Blender/Blitzer or Liquidizer, Blend the Vegetables and stock until Smooth
~ Add in Coconut Cream/Milk, stir well and Finish off with chopped fresh Dhania/Coriander.
Lightly Spiced Roasted Vegetable Soup, is ready to be enjoyed.
NOTES BY FOODEVA MARSAY
> For a silkier smooth end result, Strain the Soup through a Fine meshed strainer.
> These Roasted vegetables are also perfect to be enjoyed as a side dish.
> Any quantity ratio of mentioned vegetables may be used.
> If you opt to NOT use potato or sweet potato, then use a corn starch slurry to slightly thicken the soup.
*Kindly share my recipes as posted, ©www.marriamsayed.com*
HERE ARE MORE FOODEVA MARSAY SOUP RECIPES THAT YOU CAN TRY..
CLASSIC CHICKEN AND VEGETABLE SOUP:
FRENCH LEEK AND POTATO SOUP:
DELIGHTFUL BUTTERNUT SOUP:
CHICKEN AND CORN SOUP: