Hearty Roasted Vegetable Soup. Perfect for lunch for dinner🥘

Dishing up steaming ladles of this roasted vegetable soup is one of my favorite ways to enjoy lunch over Winter.
This soup is packed with nutritious vegetables. I love to roast them until golden and caramelized to add lots of extra flavour. I hope you enjoy the recipe!❤️
INGREDIENTS
1 large sweet potato - peeled and chopped into chunks
1 red bell pepper - deseeded and chopped into chunks
2 medium carrots - peeled and chopped
3 cloves garlic - left in the skin
3 tbsp olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
½ tsp paprika
1 red onion - peeled and chopped into wedges
1 litre (4 ¼ cups) vegetable stock - (use vegetable bouillon for gluten-free)
INSTRUCTIONS
Preheat the oven to 200C/400F (fan).
Place the chunks of sweet potato, red bell peppers, carrots, and garlic cloves (skin on) on a large baking tray.
1 large sweet potato, 1 red bell pepper, 1 yellow bell pepper, 2 medium carrots, 3 cloves garlic
Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.
3 tbsp olive oil, ½ tsp salt, ½ tsp ground black pepper, ½ tsp paprika, ½ tsp ground cumin
Place in the oven for 20 minutes, turning everything over after 10 minutes.
After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
1 red onion
Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
1 litre (4 ¼ cups) vegetable stock
Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan (optional)
Enjoy!
#easyrecipe #souprecipe #vegetablesouprecipe #heartymeals