Roasted Vegetable Soup

Serves: 4  
Calories: 293/serving
IngredientQtyPrep
Tomatoes2 lbssliced in half
Potato1 mediumchopped
Onion1 largechopped
Cauliflower.5 lbschopped
Saltto taste
Pepperto taste
Olive oil2 tbsp
Italian herbto tastebasil, parsley, dill
Smoked paprikato tasteminced
Wateras needed
Roasted garlic1 bulb

Method:
  1. Place tomatoes on foil covered baking tray. Sprinkle salt, pepper and olive oil on top and roast for 30 minutes at 325C
  2. Toss potato, onion and cauliflower with salt, pepper, oil and herbs. Bake for 30-40 minutes (along with tomatoes) until cooked
  3. Blend all vegetable with garlic to smooth paste
  4. Transfer to stove and add water, smoked paprika
  5. Adjust for salt and pepper

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