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  • Writer's pictureBrittany Davidson

Warming Veggie Soup Recipe

If you're anything like me, you love a good heartwarming soup, particularly as fall and winter starts to creep in. I also make a lot of broths and stews, so my soup tends to be a stick hearty soup that keeps your warm and cosy. As always, the full recipe with images is available to download at the bottom of the page.


Set-up

  • A baking tray. Prepare it as you normally would (e.g., with baking sheets)

  • Pre-heat oven to 200℃ while you prep

  • You’ll also need a food processor/smoothie maker to blend your soup

  • Bonus: If you grow your own herbs, grab 2-3 sprigs of rosemary and a handful of thyme



Ingredients

  • Veggies (I often mix and match but a few recent mixes):

    • Butternut squash, a bell pepper, handful of tomatoes, garlic (whole bulb), rosemary sprigs, thyme

    • Celeriac, garlic, rosemary, thyme

    • Butternut squash, parsnip, bell pepper, tomatoes, garlic

  • Olive oil (for roasting veggies and optionally for serving)

  • 500ml stock

    • If you make your own stock = wonderful use this

      • If you want to make your own, but you're not sure where to start, I'll be uploading a recipe soon!

    • Otherwise 2x stock cubes, I often use a mix (e.g., chicken, beef, lamb, pork)

  • Optional: sour cream or yoghurt (for serving)


Let's Cook

  1. Take your veggie mix and dice them into similar sizes, so they cook evenly

  2. Generously pour olive oil over your veggies, season it to your taste. I always use salt, pepper, paprika, rosemary, and thyme

  3. Pop into oven for 20-30m (until veggies are cooked)

  4. While cooking prepare your stock

  5. Add to your blender/processor/etc., and add in your stock and blend

  6. Find your desired thickness and then you’re ready to serve!


Additional Serving Suggestions

  • I often serve mine with a little drizzle of either olive oil, sour cream, or both!

  • I often garnish with a little more rosemary and thyme



VeggieSoup
.pdf
Download PDF • 5.00MB



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