Roasted Vegetable Soup
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Roasted Vegetable Soup
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This Roasted Vegetable Soup is packed full of delicious flavour, made from roasted squash, red pepper, eggplant and garlic.
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Ingredients
- 1 red pepper
- 1 lb (450g) butternut squash
- 1 leek
- 1 red onion
- 1 small eggplant/aubergine
- 5 cloves garlic
- 1/2 tbsp thyme leave plus extra for garnish
- Pecorino cheese for serving
- 4 1/4 cups (34 fl ounces/ 1 litre) water
- 5 tbsp olive oil
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Using a knife, remove most of the eggplant skin (it doesn’t need to be perfect). Roughly chop the squash, eggplant and red pepper into medium sized pieces and add to a baking tray lined with baking parchment. Add the thyme leaves and season with salt and pepper then drizzle with 4 tbsp of olive oil, rub the oil all over the veg.
- Wrap the garlic cloves (in their skins) in tin foil with a tiny drizzle of olive oil. Roast the vegetables and the garlic in the oven for 30-35 minutes until cooked through.
- Finely slice the leek and red onion. Add 1 tbsp of olive oil to a large pot under a low/medium heat and sauté until soft but not browned. Add the roasted vegetables and water. Simmer for 30 minutes then blitz with a hand held blender until completely smooth, season to taste.
- Serve in large bowls with grated pecorino cheese and an extra dusting of pepper and thyme leaves.
Notes
- Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
Nutrition Information
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Calories
163kcal
(8%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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