Low Calorie Roasted Vegetable Soup Recipe
This hearty and healthy low calorie roasted vegetable soup is packed full of flavour and nutrients. Ideal to have on a cold day, or as a quick lunch option for those on the go. Batch cook in advance and store in the freezer for a later date.
Equipment
- 1 Large Pan
- 1 Blender
Ingredients
- 1 Large Carrot
- 1 Parsnip
- 1 Butternut Squash
- 1 Sweet Potato
- 2 Shallots
- 1 Garlic Clove
- 2 Red Peppers
- 500 mls Vegetable Broth
- 2 tablespoons Olive Oil
- 1 tablespoon Mixed Herbs
- Squeeze of Lemon Juice
Instructions
- Pre-heat your oven to 180 C (Fan).
- Start by chopping all of your vegetables (apart from the peppers & onion) into 2cm chunks and place into your roasting dish. Then half the pepper and onion and add to the roasting tray.
- Leave the skin on the garlic, crush with the back of a spoon and add to the baking tin. Add the herbs and drizzle everything with the olive oil.
- Place the vegetables into the oven for 40 - 45 minutes or until the butternut squash and sweet potato are cooked.
- Once the vegetables are cooked, make up your vegetable stock and put into a pourable jug and place to one side.
- Depending on the size of your blender, start adding the roasted vegetables into it, along with enough vegetable broth to cover the vegetables and the squeeze of lemon juice. Make sure you take the skin off the garlic clove before adding to the high-speed blender.
- Blend up the vegetables until smooth. If your soup is too thick, simply add a little water until you get the right consistency. Keep doing this in batches until all of the vegetables have been used up.
- Pour the vegetable soup into airtight containers but leave the lids off and allow to cool completely before placing in the fridge or freezer. However, if you plan to eat it right away, simply pour into a bowl and add salt and pepper to taste.
- This should make around 8 portions depending on the thickness of the soup, and your portion sizing.
- If you wanted to, you could add a little grated vegan cheese across the top, or drizzle with olive oil for additional flavour.