Name: Roasted Vegetable Soup
Total time: 35 min
Yield: 1 serving
Ingredients: 0 g curry powder spice; 3 g garlic; 0 g ground cumin; 13.65 ml olive oil; 70 onion; 0 g paprika spices; 0 g pepper; 37.8 red bell pepper; 0 g salt; 100 sweet potato; 91 tomato; 10 vegetable broth cubes; 250 ml water

Roasted Vegetable Soup | Meal Match

Recipes

Ingredients

curry powder spice
.......................................................................
To taste
garlic
.......................................................................
clove
ground cumin
.......................................................................
To taste
olive oil
.......................................................................
3 Tsp
onion
.......................................................................
small
paprika spices
.......................................................................
To taste
pepper
.......................................................................
To taste
red bell pepper
.......................................................................
38g
salt
.......................................................................
To taste
sweet potato
.......................................................................
⅔
tomato
.......................................................................
small
vegetable broth cubes
.......................................................................
cube
water
.......................................................................
250ml

Total calories

0 kcal

Carbs

Proteins

Fats

Roasted Vegetable Soup

35 minutes

•

Steps

Step 1

Preheat the oven to 400°F.

Step 2

Peel the sweet potato and cut it into large cubes.

Step 3

Cut the bell pepper and tomatoes into pieces and cut the onions into wedges. Leave the garlic cloves in their skins.

Step 4

Spread all the vegetables over a baking sheet, drizzle with oil, and sprinkle with paprika powder, cumin, curry powder, pepper, and salt. Mix everything well so the oil and spices are evenly distributed; place the garlic cloves on top.

Step 5

Roast the vegetables for 25–30 minutes in the oven until they are soft and lightly caramelized.

Step 6

Remove the roasted garlic cloves from their skins and place all the roasted vegetables in a soup pot. Add the vegetable broth.

Step 7

Puree the soup with an immersion blender until smooth. Taste and season with extra pepper and salt if needed.

Step 8

Serve the soup hot, optionally with a splash of cream or some croutons.

Ingredients

Roasted Vegetable Soup

Steps

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