Roasted Vegetable Soup with Parsley

Roasted Vegetable Soup with Parsley

Roasted Vegetable Soup with Parsley

Prep Time
10 Minutes
Cook Time
1 Hour
A naturally sweet, rustic soup with caramelised roasted vegetables and parsley.
  • 450 gram (1 pound) carrots, peeled and cut into 2 cm chunks

  • 2 courgettes, cut into 2 cm chunks

  • 2 onions, roughly chopped

  • 2 tablespoons olive oil

  • ¼ teaspoon Garlic Granules

  • 2 litres vegetable stock, hot

  • 2 teaspoon Flat Leaf Parsley

  • Sea Salt, and

  • Ground Black Pepper , to season


  • 1 Pre-heat the oven to 180C, 350F, Gas Mark 4. Place all the vegetables in a single layer on a baking tray.
  • 2 Drizzle with olive oil then sprinkle over the garlic granules. Season with salt and pepper, then toss everything together.
  • 3 Place the vegetables into the oven and bake for 45 minutes, or until caramelised and really tender.
  • 4 Once the vegetables are cooked, place them in a blender with the hot stock. Blend until smooth.
  • 5 Pour the soup into a saucepan and place over the heat. Add the parsley and stir through. Serve in warm bowls with a sprinkling of parsley to garnish.