Sweet Vegetable Soup
1 / 1
Be the first to make this!
Carrot juice in place of stock sweetens the soup and boosts the beta carotene content. A delicious recipe.
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
- 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.
- Stir in zucchini and onion. Roast a further 15 minutes.
- Combine the juice, tomato, tarragon and salt in a large saucepan. Bring to the boil over medium heat. Add vegetables.
- 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.
Write a review
Click on stars to rate