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.
More Nigella Recipe:
🧡 You’ll Love This Roast Vegetable Soup Recipe:
- Bursting with Flavor: The roasting process brings out rich flavors from the veggies, making each spoonful delicious.
- Customizable Taste: You can adjust the spices to suit your preference, adding more or less for your perfect blend.
- Cozy Comfort: Perfect for chilly nights, this soup warms you up and feels like a hug in a bowl.
❓ What Is Nigella Roast Vegetable Soup Recipe?
Nigella Roast Vegetable Soup is a nutritious and flavorful soup made with roasted sweet potato, carrots, parsnips, red peppers, onions, and garlic, seasoned with cumin, coriander, turmeric, and black pepper.
🧅 Nigella Roast Vegetable Soup Ingredients
Veg
- 6 cups / 1.5litres Vegetable Stock, or as needed
- 1 large Sweet Potato, peeled and diced into small chunks (1 large unpeeled sweet potato is ~1lb/500g)
- 4 small/medium Carrots, diced into small chunks (approx 9oz/250g)
- 2 medium Parsnips, diced into small chunks (approx 5oz/150g)
- 2 medium Red Peppers, cored and diced into large chunks (approx 12oz/350g before cored)
- 2 small/medium White Onions, peeled and quartered (approx 9oz/250g before peeled)
- 4 cloves of Garlic, kept in skins
- 3 tbsp Olive Oil
Seasoning
- 3/4 tsp Salt, plus more to taste
- 3/4 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Turmeric
- 1/4 tsp Black Pepper, plus more to taste
🥣 How To Make Nigella Roast Vegetable Soup
- Preheat your oven to 200°C (390°F).
- Spread veggies on a tray with 3 tbsp olive oil, salt (3/4 tsp), and spices (cumin, coriander, turmeric, black pepper – 1/2 tsp each). Dice root veggies small.
- Bake for 25-30mins until lightly charred, flipping halfway.
- Squeeze garlic, add all to a pot. Add a splash of boiling water to the tray, scrape off flavors, add to pot.
- Pour in 5 cups (1.25 liters) veg stock, simmer covered for 15mins.
- Blend everything with a hand blender, adding more stock for desired thickness.
💭 Recipe Tips:
- Dice root vegetables small for even roasting and blending consistency.
- Check the vegetables halfway through baking to ensure even charring.
- Use homemade vegetable stock for richer flavor, if available.
- Adjust seasoning to taste before blending; add more salt and pepper if needed.
🥪 What To Serve With Roast Vegetable Soup?
You can serve roast vegetable soup with crusty bread, a side salad, a grilled cheese sandwich, and garlic bread.
🎚 How To Store Leftovers Roast Vegetable Soup?
- In the fridge: Store leftovers roast vegetable soup in an airtight container for 3 to 4 days.
- In the freezer: Freeze Leftovers roast vegetable soup in freezer-safe containers for 3 months.
🥵 How To Reheat Leftovers Roast Vegetable Soup?
- In the microwave: Reheat Leftovers roast vegetable soup on high for 2 to 3 minutes, stirring halfway.
- On the stove: Reheat Leftovers roast vegetable soup gently in a pot over medium heat for 5 minutes.
FAQ’S:
How Do I Prevent The Garlic Cloves From Burning?
Keeping the garlic cloves in their skins while roasting helps protect them from burning, allowing them to roast gently and infuse their flavor into the soup without becoming bitter.
Why Do I Need To Add Boiling Water To The Roasting Tray?
Adding boiling water to the roasting tray helps to loosen any flavorful bits that may be stuck to the tray, enhancing the overall taste of the soup. It also helps prevent the ingredients from drying out during roasting.
Can I Make Roast Vegetable Soup Spicy?
Yes, you can make Roast Vegetable Soup spicy by adding ingredients like red pepper flakes, diced jalapeños, or a pinch of cayenne pepper to the seasoning mixture before roasting. Adjust the amount according to your spice preference.
Can I Make Roast Vegetable Soup With Canned Tomatoes?
Yes, you can make Roast Vegetable Soup with canned tomatoes for added flavor and acidity. Simply add a can of diced tomatoes, drained, to the roasted vegetables before blending with the stock. Adjust seasoning to taste.
More Nigella Recipe:
Nigella Roast Vegetable Soup 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
Veg
Seasoning
Instructions
- Preheat your oven to 200°C (390°F).
- Spread veggies on a tray with 3 tbsp olive oil, salt (3/4 tsp), and spices (cumin, coriander, turmeric, black pepper – 1/2 tsp each). Dice root veggies small.
- Bake for 25-30mins until lightly charred, flipping halfway.
- Squeeze garlic, add all to a pot. Add a splash of boiling water to the tray, scrape off flavors, add to pot.
- Pour in 5 cups (1.25 liters) veg stock, simmer covered for 15mins.
- Blend everything with a hand blender, adding more stock for desired thickness.
Notes
- Dice root vegetables small for even roasting and blending consistency.
Check the vegetables halfway through baking to ensure even charring.
Use homemade vegetable stock for richer flavor, if available.
Adjust seasoning to taste before blending; add more salt and pepper if needed.