A Soup Recipe for Everyone!
By Christina Guidoccio
Soup season’s not over yet, right?
There’s snow on the ground; I’m pretty sure that means soup is a requirement.
Whenever I check the fridge and see a motley assortment of vegetables that don’t seem to belong together, I begin setting up the soup-making arsenal: knife, pyrex, blender. No soup I have ever made has tasted the same, but every soup has been delicious!
This recipe has infinite possibilities. You don’t like peppers? Cool, don’t put them in. You’re in the mood for spice? You’re in luck—pile it on! Use this recipe as a platform from which you can launch yourself into soup heaven.
Roasted Vegetable Soup (vegan)
Adapted from Clean Eating Magazine (March 2011)
You will need:
- Large Pyrex roasting dish
- Sharp knife for cutting and peeling vegetables
- 3 tbsp olive oil
- 2 Yukon gold potatoes, peeled
- 3 large carrots, peeled
- 3 celery stalks
- 1 large eggplant, peeled
- ½ yellow onion (or more if desired)
- 3–4 cloves of garlic, left whole
- 1 cup spinach or kale (raw)
- 1 container (500 mL) of vegetable broth
- Sea salt and pepper to taste
- 1 tsp each of oregano, rosemary, and thyme (or whatever spices you like!)
- Optional: 1 cup cooked quinoa or red lentils for texture
Feel free to substitute any of these vegetables to your taste: instead of an eggplant, try zucchini. Add a red pepper or jarred roasted red pepper. Add asparagus spears. Try sweet potatoes instead of Yukon gold! The possibilities are endless.
- Preheat oven to 400° F
- Chop your vegetables into medium sized chunks for roasting. You don’t need to dice them small—the blender will take care of that!
- Spread the veggies in a pyrex roasting dish and toss with oil, salt, and pepper.
- Roast for 1 hour, flipping vegetables occasionally until they’re a little brown.
- Spoon vegetables into a blender and add vegetable broth in manageable batches. Add the spinach or kale leaves now. Puree and pour into a large pot. Add spices.
- Bring soup to a boil, turn heat to low and simmer for 20 minutes to allow flavours to mix.
- If you feel the soup is too thick for your taste, add water in ½ cup intervals while stirring, until you reach desired consistency.
- Optional: add cooked quinoa or red lentils to soup while simmering for a different texture!
This recipe is great for making ahead for packed lunches. It also freezes well for those days you just don’t want to cook.
Got any soup tips for us? Let us know in the comments below!