This roasted vegetable soup is a hearty and flavorful dish that celebrates the goodness of seasonal produce. The combination of roasted vegetables, aromatic garlic, and zesty lemon juice creates a deliciously comforting soup that's perfect for any occasion.
Ingredients: 500g assorted vegetables such as carrots, bell peppers, zucchini, tomatoes. 2 tbsp olive oil. 4 cloves garlic, minced. 1 onion, chopped. 1 liter vegetable broth. Salt and pepper to taste. 1 tsp dried thyme. Juice of 1 lemon. Fresh parsley for garnish.
Instructions: Warm the oven up to 400F 200C. Place the vegetable pieces on a baking sheet so they are easy to eat. Put the vegetables in a bowl and add olive oil, minced garlic, salt, pepper, and dried thyme. Add toss to cover evenly. Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them every so often, until they are soft and lightly browned. Chop the onion and cook it in olive oil in a large pot until it turns clear. Pour vegetable broth into the pot after adding the roasted vegetables. Set the soup on low heat and let it cook for another 10 to 15 minutes so the flavors can mix. Blend the soup until it's smooth, either with an immersion blender or a regular blender. If you need to, adjust the seasoning after adding the lemon juice. Serve hot with fresh parsley on top. Have fun!
Prep Time: 15 minutes
Cook Time: 40 minutes
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