Servings
Font
Back
0.0 from 0 votes

Roasted Vegetable Soup

This Roasted Vegetable Soup is packed full of delicious flavour, made from roasted squash, red pepper, eggplant and garlic.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 people
Calories: 163 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories 163kcal (8%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 163

% Daily Value*

Calories 163kcal 8%

* Percent Daily Values are based on a 2,000 calorie diet.