Spiced Roast Vegetable Soup

AuthorThe Batch Lady

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.

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Standard batch serves 4

Yields1 Serving
 1 kg mixed roast vegetables (available in supermarket in a pre-chopped tray)
 3 teaspoons frozen pre-chopped garlic
 1 tablespoon oil
 1 tablespoon Spice Pot spices
 salt and pepper
 1.50 litres vegetable stock
1

Mix the oil and the spices in a little bowl.
Put the vegetables into a roasting tin and sprinkle the garlic over them.
Pour over the oil and spice mixture and mix well with your hands.
Season.

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

Towards the end of the cooking time, start heating the stock in a large pan.
Then once the vegetables are ready, remove from the oven and add them to the stock.
Whizz up with a hand-held blender. Check the seasoning.

2

Ready for the freezer

Allow the soup to cool.
Divide into portions, 1-2 cups per serving, and place in soup freezer bags, label and freeze until needed.

3

Ready to Eat

Defrost and heat in a pan or microwave until piping hot.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 1 kg mixed roast vegetables (available in supermarket in a pre-chopped tray)
 3 teaspoons frozen pre-chopped garlic
 1 tablespoon oil
 1 tablespoon Spice Pot spices
 salt and pepper
 1.50 litres vegetable stock

Directions

1

Mix the oil and the spices in a little bowl.
Put the vegetables into a roasting tin and sprinkle the garlic over them.
Pour over the oil and spice mixture and mix well with your hands.
Season.

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

Towards the end of the cooking time, start heating the stock in a large pan.
Then once the vegetables are ready, remove from the oven and add them to the stock.
Whizz up with a hand-held blender. Check the seasoning.

2

Ready for the freezer

Allow the soup to cool.
Divide into portions, 1-2 cups per serving, and place in soup freezer bags, label and freeze until needed.

3

Ready to Eat

Defrost and heat in a pan or microwave until piping hot.

Spiced Roast Vegetable Soup

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