Ingredients
Scale
- 3 white onions, sliced into thick wedges (£0.32)
- 5 cloves of garlic, skin left on (£0.13)
- 3 mixed peppers, sliced into thick strips (£1.65)
- 500 g sweet potatoes, peeled and sliced into chunks (£0.55)
- 6 salad tomatoes, sliced into thick wedges (£0.85)
- 500 g large carrots, peeled and sliced into chunks (£0.35)
- 5 sprigs of fresh rosemary (£0.30)
- 100 ml single cream (£0.60)
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- Preheat your oven to 175°C FAN / 350°F.
- Add all vegetables, olive oil, and seasoning to a large baking tray. Keep garlic skin on and include rosemary sprigs.
- Season generously with salt and pepper. Mix well to coat all vegetables.
- Roast for 25 minutes, then stir and roast for another 20-25 minutes until caramelized.
- Remove rosemary sprigs and peel garlic. Transfer vegetables to a saucepan with stock.
- Blend until smooth using a hand blender.
- Stir in cream and adjust seasoning if needed. Serve warm.
Notes
- You can substitute single cream with coconut milk for a vegan version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a thicker soup, reduce the amount of stock.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 12g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 10mg