Now into November, the one thing I’ve been starting to crave more of is homemade soup. Not just any soup, though – something hearty that will fill me up and keep me warm for hours. Something that makes my belly happy and my taste buds sing.
I came up with the idea for this recipe after a few leftover roasted veggies were in my fridge for a while. I first tried this out as an accident – throwing all the leftover scraps into a pot, adding some stock and giving it a blend with my immersion blender. I was surprised how hearty a simple veggie soup could be – and how much flavor the roasting gave them.
This time I made it a little more intentioned. I did have leftover broccoli from earlier in the week sitting in the fridge so I pulled that out too. That’s the beauty of a recipe like this – you can add any vegetables that suit your preferences – and it will always come out tasting excellent. This is my version of roasted veggie soup – I’d love to hear what veggies would make it into your dish.
Roasted Veggie Soup
- 2 large sweet potatoes
- 4 carrots
- 1 onion
- 1/2 head broccoli
- 1/2 head garlic
- 1/2 tbsp curry powder
- 1/2 tbsp cumin
- pinch of salt
- fresh ground pepper
- 4 cups vegetable or chicken stock
- 2 cups water (or more stock)
- Preheat the oven to 375 degrees F.
- Chop all the veggies except the garlic into 1-inch cubes. Spread into an even layer in two baking dishes.
- Drizzle with olive oil and seasonings. Toss to combine with your hands.
- Split the head of garlic in half and set one half aside for later cooking. Trim about 1/2 inch off the top of the remaining half and place in a sheet of foil. Drizzle a little olive oil over the top, then close up the foil around the garlic. Nestle the garlic packet into the veggies to roast.
- Roast for 50 minutes. Remove from oven and transfer to a soup pot.
- Bring soup to a simmer and allow to cook 10-15 minutes.
- Once warmed through, use an immersion blender to blend into a smooth and velvety consistency. Serve in big bowls and enjoy!