I call this a “lazy day soup”, as you don’t have to toil in the kitchen to prepare this. You need to just dice the vegetables, mix in the seasoning, and toss into the oven. No boiling, soaking, marinating, etc, etc. The kitchen stays as it is, no mess, no splashing. And the utensils used are only your blender and the oven tray. That’s what I call a real lazy day!
Also, the roasting process locks in the nutrients in the fruits and vegetables making it a highly nutritious soup recipe.
Vegetables you will need: (for 4 bowls of soup)
Carrots – 2
Tomatoes – 3
Red bell pepper – 1
Celery – 2 stalks, without the leaves
Onions – 2
Garlic – 2 cloves
Red chilli flakes – 1 tsp (you can use 1 whole dry red chilli instead)
Sunflower oil – 2 tsp
Dried rosemary and basil – 1 tsp each (optional)
Salt, pepper and cilantro (coriander leaves) to be added before serving
Preheat the oven at 200°C for 10 minutes. Meanwhile, chop all the veggies into equal-sized cubes (1/2 inch), except for garlic which u add as a whole with skin; it enhances the flavour of the soup. Mix in the oil, chilli flakes, rosemary and basil.
Line the oven tray with baking sheet and spread out the vegetables. Set the oven at 200°C for 15 minutes. Relax until it’s done.
Cool the mixture, blend along with salt and pepper, reheat and serve garnished with cilantro.
I will let you in on a secret – I got the vibrant colour by adding water from boiling beets.
Variation : Seasoning can also be done with oregano instead of rosemary.
Did you try the recipe? Please share your feedback in the comments column.