Roast Mixed Vegetable Soup

Roast Mixed Vegetable Soup


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The roast vegetables in this recipe are cooked from scratch to make the soup but it's also good with leftover vegetables from a previous roast dinner.


Serves: 2 

  • 1 large onion
  • 2 medium potatoes
  • 1 parsnip
  • 1 carrot
  • 1/2 butternut squash
  • 5 small mushrooms
  • 3 garlic cloves
  • 1 teaspoon dry or 2 sprigs fresh herbs of choice
  • 1 dash olive oil, to taste
  • 500ml water, estimate
  • 1 pinch pepper, to taste

Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

  1. Cut all the vegetables into rough chunks not too large but not tiny either. Place these into a roasting dish with the garlic, cloves and the herbs. Pour a little olive oil to coat the vegetables slightly.
  2. Put into the oven at 200 degrees C and roast for approximately 40 minutes tossing occasionally.
  3. Bring the vegetables out and place them into a large saucepan. Pour in water until the vegetables are just covered and bring to the boil and then simmer for about 10 minutes or until the vegetables are soft.
  4. Strain the vegetables, keeping the water. Place them into a blender and blend until smooth adding the water they were cooked in until it is of a suitable consistency.
  5. Strain the liquid back into the saucepan if you want smooth or simply return to the saucepan if you don't mind a rustic texture.
  6. Heat until warmed through then serve. Season with pepper to taste.

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