Roasting the onions, garlic, capsicums, potatoes and zucchini caramelises their natural sugars to bring out tantalising sweetness. The pan juices, which contain minimal fat, are added to the soup so you won't lose a drop of flavour.
1 tablespoon olive oil
5 garlic cloves, peeled
350 g all-purpose potatoes, such as desiree, unpeeled and cut into 1 cm dice
2 capsicums (green and yellow), cut into 1 cm dice
1/2 teaspoon fresh rosemary, finely chopped
1 yellow zucchini, halved length-ways and cut crossways into 1 cm pieces
1 large red onion, cut into 1 cm chunks
1 1/2 cups carrot juice
370 g roma tomatoes, diced
1 teaspoon fresh tarragon
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Preheat the oven to 230°C. Combine the olive oil and garlic in a roasting pan and roast until the oil begins to sizzle, about 5 minutes. Add the potatoes, capsicums and rosemary, and toss to coat. Roast until the potatoes begin to colour and soften, about 15 minutes.
Add the yellow zucchini and the onion, and roast until the zucchini is tender, about 15 minutes.
In a medium saucepan, combine the carrot juice, tomatoes and tarragon and bring to the boil over medium heat. Spoon the roasted vegetables into the saucepan.
Pour a little water into the roasting pan and stir, making sure to scrape up any browned bits that cling to the pan. Pour the pan juices into the saucepan. Cook until heated through, about 2 minutes, then serve.
By using deeply coloured vegetable ingredients like carrot juice and fresh or canned tomatoes as the basis for soups, you'll be getting a wide spectrum of nutrients and far less fat and sodium than from purchased chicken stock. And you'll also benefit from a number of potent, disease-fighting carotenoids, such as beta carotene and lycopene.