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Roasted Vegetable Soup

Roasted Vegetable Soup

Ingredients (Serves 8)                                                                                 

1 aubergine, cut in half and remove stem

1/2 head cauliflower, cut into large florets

2 onions, quartered

2 red peppers, halved

4 cloves garlic, peeled

3 large tomatoes, quartered

1 medium courgette, cut into large chunks

5 large carrots, roughly chopped

2 tblsp olive oil

salt & pepper to taste

5 cups of chicken or vegetable stock

1 cup coconut milk

Dairy-free or dairy yoghurt for serving



  • Preheat oven to 400’F and line 2 large baking tray with parchment paper
  • Add the aubergine, cauliflower, onions, peppers, garlic, tomatoes, courgette and carrots to the baking tray making sure they’re in single layer
  • Drizzle with olive oil and sprinkle with salt & pepper
  • Roast for about 35-40 minutes or until carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly
  • Add all the roasted vegetables and their juices to a large pot over a medium heat and add the stock
  • Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer
  • Simmer for about 10-15 minutes and then turn off the heat
  • Add the coconut milk and puree until smooth
  • Serve with a dollop of your favourite yoghurt and some fresh herbs

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