This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket.
Serves 2-4
Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Bob's Kitchen Recipe Card
Ingredients for 2-4 Servings
750ml
Vegetable stock
1Kg
Mixed vegetables, fresh or frozen, chopped into bite-sized pieces
3 tbsp
Olive oil
4
Sprigs of rosemary or thyme, or a handful sage leaves
-
Salt and freshly ground black pepper (to taste)
1
Lemon, juice only (optional)
Approximate Times
Preparation :
Less than 30 minutes
Cooking :
30 minutes to 1 hour
Method
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Place the vegetables and garlic in a roasting tin.
Mix the oil with the herbs and seasoning, and the lemon juice if using.
Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned, this may only take 20-25 minutes if using pre-roasted frozen vegetables.
Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool.
Blend half of the mixture, then return to the pan to reheat.
