Nigella Roast Vegetable Soup Recipe

This easy and creamy Golden Roast Vegetable Soup from Nigella Lawson is a nutritious and hearty meal perfect for chilly days. With a blend of roasted veggies and aromatic spices, this soup is quick to make and can be easily customized with the ingredients you have on hand. Serve it hot with crusty bread for a satisfying meal.

Ingredients Needed

• ½ butternut squash (peeled and seeded)
• 2 sweet potatoes (peeled and halved)
• 2 sebago potatoes (peeled and halved)
• 1 carrot (peeled and chopped)
• 1 teaspoon thyme
• 3 cloves garlic (roughly chopped)
• 10 tablespoons (150ml) olive oil
• 1 tablespoon cumin
• 1 tablespoon fresh coriander
• 1 tablespoon turmeric
• Salt
• Pepper
• 1-litre (4 cups) vegetable stock

How To Make Roast Vegetable Soup

1. Preheat the Oven: Preheat the oven to 180°C (350°F).
2. Prepare the Vegetables: In a large bowl, drizzle the olive oil over the vegetables. Sprinkle with thyme, coriander, cumin, and turmeric, and add the chopped garlic. Toss everything together until the veggies are well-coated.
3. Roast the Vegetables: Spread the vegetables on a baking tray lined with greaseproof paper. Roast them in the preheated oven until all the vegetables are tender (about 30-40 minutes).
4. Prepare the Stock: While the vegetables are roasting, heat the vegetable stock in a small saucepan until it reaches a gentle boil. Once the vegetables are ready, remove the stock from the heat.
5. Blend the Soup: Allow the roasted vegetables to cool to room temperature. Then, transfer them to a blender or food processor. Add 1 cup (240 ml) of the stock and blend to form a purée. Gradually add the remaining stock until you achieve a creamy consistency.
6. Season and Serve: Pour the soup into a large bowl. Season with salt and pepper to taste, and serve with crusty bread. Enjoy!

Recipe Tips

• Roast Vegetables Evenly: Make sure to spread the vegetables in a single layer on the tray to ensure they roast evenly. Overcrowding can make them steam instead of crisping up.
• Cool Before Blending: Let the roasted veggies cool to room temperature before blending. This helps the soup maintain its smooth texture and prevents it from becoming too watery.
• Adjust Consistency: If the soup is too thick, add a little more stock or water to reach your desired creamy consistency. Blend again if needed.
• Use Fresh Spices: Fresh cumin, coriander, and turmeric give the soup a richer flavor. If using dried, make sure they’re fresh to avoid a dull taste.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover soup cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: To freeze, allow the soup to cool completely, then store it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, for about 5-10 minutes or until warmed through.

Nutrition Facts

Serving Size: 1 cup (250ml)

• Calories: 53
• Total Fat: 2g
• Saturated Fat: 0.3g
• Sodium: 300 mg
• Potassium: 400mg
• Total Carbohydrate: 9g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 1g

Try More Nigella Recipes:

• Nigella Beetroot Cake
• Nigella Shepherds Pie
• Nigella Lemon Mousse
• Nigella Slow Cooked Lamb Shoulder