Sweet Vegetable Soup

Sweet Vegetable Soup


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Carrot juice in place of stock sweetens the soup and boosts the beta carotene content. A delicious recipe.

Lynn Lewis

Serves: 4 

  • 1 tablespoon olive oil
  • 5 cloves garlic, peeled
  • 375 g potatoes, unpeeled, cut into small cubes
  • 2 medium green capsicums, seeded and cut into small squares
  • 1/2 teaspoon dried rosemary
  • 1 medium yellow zucchini, halved lengthways and cut into small cubes
  • 1 large red onion, cut into small cubes
  • 1 1/2 cups (375 ml) carrot juice or salt-reduced vegetable stock
  • 375 g tomatoes, diced
  • 1 teaspoon dried tarragon
  • 3⁄4 teaspoon salt

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat oven to 220°C. Combine oil and garlic in a large roasting pan; roast in oven 5 minutes. Add potato, capsicum and rosemary. Toss to coat. Roast until potato begins to soften, about 15 minutes.
  2. Stir in zucchini and onion. Roast a further 15 minutes.
  3. Combine the juice, tomato, tarragon and salt in a large saucepan. Bring to the boil over medium heat. Add vegetables.
  4. Pour 1 cup (250 ml) water into roasting pan; scrape up any browned bits from bottom of pan. Pour the pan juices into the saucepan; simmer for 2 minutes and serve.

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