easy recipe for roasted vegetable garlic soup
Fri 7th, Nov, 2014
So, this is it, the next in my soup series of guess what, easy soup recipes :)
This started off one Friday, late arvo, which is odd because making soup on a Friday arvo is normally about the very last thing on my mind – we are a Friday Night Pizza Family also known as Mrs BC is not cooking.
Anyway, for some reason I was needing comforting soup, can’t remember why now and in the bottom of the fridge a few veggies were lurking after a mid-week roasted vegetable and feta cheese meat-free weekday dinner…so I thought about them and decided this is the time I would roast vegetables for soup.
I don’t know about you but I can never be faffed with too many steps in any recipe and roasting things before the actual you know main cooking of things is not for me…I only have to skim a recipe and see more than one pan is used and I normally don’t bother.
I thought then that this would be one step too many but gave it a go, fancying the lure of home-made roasted vegetable and garlic soup over getting cranky on a Friday with a more than one step recipe.
I grabbed the lurking vegetables from the fridge, very (and I mean very) roughly chopped them (do we call snapping a carrot in half without a knife chopping in domestic goddess land?) and threw them on a couple of baking trays – about 40 minutes later, with a delicious roasted garlic pungency enveloping the place, I removed them from the oven, dumped them in a stock pot, opened a can of stock and poured them on.
After that I walked away, hopped in the bath and came back about an hour later, zapped them with my zapper (love that thing) and tasted….ooooooh my gosh, now I get the steps, the roasted step was good, particularly the garlic.
The wierdest thing was that snapping a carrot (ditto celery), quartering an onion and generally not doing anything much to the veggies turned out to be easier than chopping for a regular soup and so though this is two steps it’s one whole lot of easiness.
Easy Roasted Vegetable and Garlic Soup Recipe
(I used any combo of veggies in this, the garlic and the toms are a must though)
1 punnet of cherry tomatoes (or a few regular toms or a can of tomatoes)
3 or so sticks celery
1 red capsicum
1 sweet potato
1 green capsicum
4 to 5 garlic cloves
1 litre vegetable stock (carton, fresh or cube)
a lug of vinegar
salt and pepper
handful of garden herbs (fresh or dried)
1. throw all onto a roasting try & roast for 40 mins
2. remove veggies except garlic to pan, cover with stock & add salt, pepper and vinegar
3. pop garlic out of its skin using back of a spoon and add to pan
That’s it from me, let me know if you make this, I think you’ll love it x