Spiced roast vegetable soup

by - https://thebatchlady.com/r/3468/

This is a different way to make soup – it’s great for busy people who need to get on with something else instead of standing at the hob cooking the onions. Easy, healthy, vegan, vegetarian, gluten free and DELICIOUS. Makes a great starter or lunch. Also a good way to use up any vegetables in your fridge.

Difficulty
Intermediate
Cuisine
Indian
Servings
4

Nutrition (per serving)

Calories
218kcal
Fat
5.0g
Sat. Fat
0.6g
Carbs
40.2g
Sugars
3.3g
Fibre
10.3g
Protein
8.6g
Salt
1,628mg
Ingredients
Serves

Ingredients

  • Mixed roast vegetables
    1 kg
  • Frozen pre-chopped garlic
    3 tsp
  • oil
    1 tablespoon
  • Spice Pot spices
    1 tablespoon
  • Salt and pepper
    1
  • Vegetable stock
    1.50 litres

Method

  1. Mix the oil and the spices in a little bowl.

  2. Put the vegetables into a roasting tin and sprinkle the garlic over them.

  3. Pour over the oil and spice mixture and mix well with your hands.

  4. Season.

  5. Roast in the oven for about 30-35 mins, until the vegetables are tender.

  6. Towards the end of the cooking time, start heating the stock in a large pan.

  7. Then once the vegetables are ready, remove from the oven and add them to the stock.

  8. Whizz up with a hand-held blender. Check the seasoning.

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