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Spiced Roast Vegetable Soup

Yields1 Serving

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.

 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

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.

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.


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.


Ready to Eat

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