Roasted Vegetable Soup

Roasted Vegetable Soup

Revamp vegetables which are slightly past their best by roasting them in the oven. Packed with loads of nutrients from the different veggies and a punch of taste from the caramelisation roasting brings, enjoy this winter warmer essential, suitable for the whole family!

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2 tbsp olive oil
2 carrots, peeled and sliced
150g medium sweet potatoes, peeled and diced
1 red onion, sliced
1 yellow pepper, diced
800ml chicken or vegetable stock


  1. Preheat the oven to 200 Fan. Put the vegetables onto a large baking sheet. Add the oil and mix together. Roast in the oven for 25-30 minutes until soft and lightly golden brown.
  2. Put the vegetables in a large bowl or jug. Blend until smooth using a stick blender. Add the stock and mix until you have a smooth soup consistency. Reheat in a saucepan until hot.

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