Ingredients with Measurements:
- 1 large sweet potato, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, toss together the sweet potato, carrots, celery, red onion, red bell pepper, yellow bell pepper, zucchini, olive oil, thyme, rosemary, salt, and black pepper until the vegetables are evenly coated.
3. Spread the vegetables out in a single layer on a large baking sheet.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
5. In a large pot, combine the roasted vegetables, vegetable broth, diced tomatoes, and chickpeas.
6. Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the flavors have melded together.
7. Use an immersion blender or transfer the soup to a blender and puree until smooth.
8. Stir in the chopped parsley and adjust the seasoning to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat oven to 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 215
Fat: 4g
Carbohydrates: 40g
Fiber: 10g
Protein: 8g
Substitutions for ingredients:
- You can use any combination of vegetables you like in this soup.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- You can use any type of canned beans instead of chickpeas.
Variations:
- Add a can of coconut milk for a creamy version of the soup.
- Add some cooked chicken or sausage for a heartier soup.
- Add some cooked pasta or rice to the soup for a more filling meal.
Tips and tricks:
- Make sure to cut the vegetables into similar-sized pieces so they cook evenly.
- You can roast the vegetables ahead of time and store them in the fridge until you're ready to make the soup.
- If you don't have an immersion blender or regular blender, you can use a potato masher to mash the vegetables instead.
Storage instructions:
Store the soup in an airtight container in the fridge for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped fresh parsley
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, you can add more vegetable broth or water to thin it out.
- If the soup is too thin, you can simmer it for a bit longer to reduce the liquid.
Food safety advice:
- Make sure to wash all the vegetables before using them.
- Store the soup in the fridge within 2 hours of cooking.
- Reheat the soup to at least 165°F before serving.
Food history:
Roasted vegetable soup has been a popular dish for centuries, with variations found in many different cultures.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of smokiness from the roasted vegetables.
Serving suggestions:
Serve the soup as a main dish for a light lunch or dinner.
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