Things You'll Need:
- an old well used roasting pan
- Vegetables to your liking
- Extra Virgin Olive Oil
- Garlic
- Vegetable or chicken stock (vegetable better)
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Step 1
Get together the vegetables you like, wash them and peel if necessary. The best vegetables are the vegetables you would normally use when making a roast meat dish. Potatoes, Pumpkin, Carrots, Sweet Potato, Yam, onion, parsnip, turnips, whole cloves of garlic and any other root vegetables you can think of. I have even roasted zucchini and celery! Prepare enough vegetables to fill a large roasting dish into roasting size pieces.
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Step 2
Coat the vegetables well with a little oil and a little salt and pepper. Roast them in a very hot oven till very well done.
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Step 3
Transfer the roasted vegetables into a large pot, add some of the stock. Carefully using a hand held food blender/processor, process the vegetables into a smooth consistency. Keep adding the stock and some water (don't go too crazy with the stock) until you get the soup to the thickness, consistency that you prefer. I love it very thick. Add some more salt and pepper if required. The soup at this stage now, just needs a little more warming ready to serve.
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Step 4
Serve the soup with some fresh thick cut slices of bread, a dish of olive oil with balsamic vinegar to dip the bread into and enjoy with your choice of wine. As well, you could serve with a small dollop of sour cream and some fine chopped parsley or even mint sprinkled on the top. Roasted vegetable soup is one of the easiest recipe's you will ever make and one of the tastiest soups that even kids will enjoy.
