There’s something about roast vegetable soup that feels like home — even if you’re far from it. I first made a version of this when I was skint and cold, standing in a tiny kitchen with a second-hand oven and a pile of limp carrots. No blender, no real plan — just a craving for something warm and honest. I roasted what I had, mashed it with a fork (not recommended), and it still tasted like comfort.
Nigella’s version is much more composed, of course — sweet potato, red pepper, parsnip, proper seasoning. But the soul is the same: roasted vegetables, deep flavour, and a bowl that feels like a hug. It’s roast vegetable soup, but with Nigella’s signature warmth and generosity.
And like all the best soups, it doesn’t ask for much — just a bit of patience and a tray of veg.
Ingredients List
Veg:
- 6 cups (1.5 litres) vegetable stock — homemade if you’re feeling virtuous, cube if it’s a Tuesday.
- 1 large sweet potato, peeled and diced — makes the soup thick and a little sweet.
- 4 carrots, chopped — nothing fancy, just honest carrots.
- 2 parsnips, chopped — a little sharpness to balance the sweet.
- 2 red peppers, cut into chunks — these add warmth and colour.
- 2 white onions, quartered — you want them to caramelise.
- 4 cloves of garlic — leave the skins on. Trust me.
- 3 tbsp olive oil
Spices:
- ¾ tsp salt (more to taste)
- ¾ tsp cumin — deep and smoky
- ½ tsp ground coriander — adds a citrusy hum
- ½ tsp turmeric — just for a golden glow
- ¼ tsp black pepper
How to Make It
- Preheat oven to 200°C (390°F).
- Get all your chopped veg — sweet potato, carrots, parsnip, red pepper, onion, and garlic — and chuck them on a big baking tray.
- Drizzle over 3 tablespoons of olive oil, then sprinkle with your spices and salt. Toss it all around with your hands. (This part always makes me feel like I know what I’m doing.)
- Roast for 25 to 30 minutes, flipping halfway. You’re looking for golden edges, maybe a bit of char. If a few bits go a bit too dark? Even better.
- Once roasted, squeeze the garlic out of its skin (it should be soft like butter) and tip everything into a big pot.
- Add a splash of boiling water to the hot tray, scrape up all those sticky golden bits — this is flavour, do not skip — and pour that into the pot too.
- Add 5 cups of vegetable stock, bring to a simmer, cover, and let it bubble gently for 15 minutes.
- Blend the lot with a stick blender until it’s silky (or leave it a little chunky if you like texture). Add more stock if it’s too thick.
- Taste it. Salt? Pepper? Lemon juice? Adjust as needed. This is where it becomes your soup.
Common Mistakes
Why does it taste bitter?
Burnt garlic or onions. Keep the garlic in its skin and check halfway through roasting.
Why is it too thick/thin?
You’re in control — just add more stock to loosen or simmer longer to thicken.
Why is it bland?
Don’t be afraid of salt. And a little acidity (like a splash of lemon juice) can wake it right up.
Do I have to roast the veg?
Technically, no. But roasting brings out the sweetness and depth. It’s the difference between “fine” and “oh wow.”
5. Storage and Reheating Tips
Fridge: Keeps for 3–4 days in an airtight container. Gets better overnight.
Freezer: Freeze for up to 3 months. Defrost overnight in the fridge or gently on the stove.
Reheating:
- Microwave: 2–3 minutes, stir halfway.
- Stove: Medium heat, add a splash of water or stock if it’s too thick.
I’ve also eaten it cold straight from the container. No shame.
What to Serve With It
- Crusty bread, warm with butter melting into it.
- Toasted cheese sandwich — sharp cheddar is my go-to.
- A simple green salad with a sharp vinaigrette for balance.
Or just a spoon and a blanket. That works too.
FREQUENTLY ASKED QUESTIONS
How do I stop the garlic from burning?
Leave the cloves in their skins while roasting. They’ll roast slowly and go creamy inside.
Why add boiling water to the roasting tray?
To deglaze — it loosens up all the caramelised goodness stuck to the tray. That’s where the magic lives.
Can I make it spicy?
Yes! Add red pepper flakes or cayenne to the tray before roasting. Start small and taste.
Can I add tomatoes?
Absolutely. A drained tin of chopped tomatoes adds brightness and depth. Stir in before blending.
More Nigella Recipe:
Nutrition Facts:
- Calories: 235
- Fat: 10.06g
- Saturated Fat: 1.78g
- Trans Fat: 0.003g
- Polyunsaturated Fat: 1.349g
- Monounsaturated Fat: 6.397g
- Cholesterol: 7mg
- Sodium: 674mg
- Potassium: 741mg
- Carbohydrates: 28.71g
- Fiber: 4.6g
- Sugar: 11.64g
- Protein: 8.23g
- Calcium: 56mg
- Iron: 1.59mg
Nigella Roast Vegetable Soup Recipe
Description
Nigella Roast Vegetable Soup is a hearty blend of sweet potato, carrots, parsnips, red peppers, onions, and garlic, seasoned with cumin, coriander, turmeric, and black pepper. It takes approximately 1 hour and 10 minutes to prepare and serves 4.
Ingredients
Instructions
- Preheat oven to 200°C (390°F).
- Spread chopped vegetables on a baking tray.
- Drizzle with olive oil, season with salt and spices. Toss to coat.
- Roast for 25–30 minutes, flipping halfway.
- Squeeze garlic out of skins, transfer all veg to a pot.
- Add boiling water to tray, scrape, and pour into pot.
- Add 5 cups stock. Simmer covered 15 minutes.
- Blend until smooth. Add more stock if needed.
- Taste and adjust seasoning. Serve warm.