Roasted vegetables soup

Well, the blog is created but lacks the content yet. And since this would be my first post here I was wondering what would be the best. Should it be something sweet? Practical? Or posh? Believe me, I was nervous. In the end I decided it to be something I would serve my friends when they visit. Something tasty, very nice smelling and adequate to the weather outside, or at least a spot on when winter comes. And since the Starks constantly remind us that winter IS coming, you can also use this recipe on colder days. I will definitelly do!

Serves 4 and is very easy to make.

roasted veggie soup1

You need:

2 zucchinis

2 paprikas (red or yellow)

1 onion

4 garlic cloves

about 4 tomatoes

500ml boullion

salt and pepper to taste


rosemary (optional)

cream (optional)

some parsley to garnish

  1. Preheat the oven to 190 degrees. Smear a little oil on the baking tray.
  2. Wash the vegetables. Cut the zucchinis in half and then halve them again. Cut the paprikas in halves and remove the seeds.
  3. Put the vegetables side by side on the baking tray, cut side down, along with tomatoes (also cut in halves) Peel the onion and cut it crosswise. Peel the garlic and cut in halves. Place the onion and garlic between the rest of the vegetables. You can also put one sprig of rosemary between.
  4. Put the baking tray in the oven for 30-35 minutes, until soft and the skin becomes lightly brown.
  5. Once out of the oven, let it cool then peel the skin of the peppers and tomatoes (it should come off easy)
  6. Place the vegies in a pot and crush roughly using a blender. Alternatively you can also chop them with a knife.
  7. Put the pot with the chopped veggies on the stove (medium heat) and pour the bouillon. Let it cook for circa 10 min, until the veggies are overcooked and all the flavours combine.

The soup taste best with fresh parley and some bread. You can also add some roasted pumpkin and sunflower seeds.

2 responses to “Roasted vegetables soup”

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