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Creamy Roasted Vegetable Soup

This easy roasted vegetable soup is a great one to make at the start of the week, to provide lunch all week! Use whatever veggies you have on hand (although cauliflower is recommended as a base).
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Servings 4 servings

Ingredients
  

  • 3 tbsp olive oil
  • 1/2 head cauliflower chopped into florets
  • 1 tsp sea salt
  • 2 cups favourite veggies I used broccoli, eggplant, zucchini and cabbage
  • 1 medium red onion chopped
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 1 red or green chilli chopped
  • 2 tbsp non salted butter or vegan alternative
  • 1 tbsp lemon juice
  • 1/4 tsp ground nutmeg
  • 2 tbsp flat leaf parsley for garnish (optional)

Instructions
 

  • Put cauliflower and vegetables on a parchment lined baking tray (you may need two) and drizzle with 1 - 2 tbsp of olive oil - toss to coat then sprinkle with sea salt
  • Bake at 200 - 210 C for approximately 35 minutes, tossing half way
  • When the veggies are nearly cooked, heat 1 tbsp of olive oil in a soup pot on medium heat and add chopped onions. Saute, stirring occasionally for 5 - 7 minutes or until softened and translucent
  • Add minced garlic and chilli and cook for 30 seconds stirring constantly
  • Reserve 4 of the prettiest florets of cauliflower (if you want to be fancy) and add the rest of the roasted veggies to the pot with the broth. Increase heat to medium - high until simmering, then reduce to low so that the pot simmers for about 20 minutes - so that the flavours meld.
  • Let the soup stand for a few minutes to cool, and then add to a blender jug, and blend on the hot setting. Be careful to not overfill the blender or hot soup will escape and potentially burn you.
  • Once blended, add the butter and lemon juice and blend again.
  • Serve with a reserved floret and some chopped parsley for garnish.

Notes

Because this soup doesn't contain potato - it can be frozen for up to three months.
To make it vegan omit the butter and use a vegan alternative, like vegan creme fraiche, or vegan butter.
Keyword cauliflower, roast, Soup