Plato principal
Creamy Roasted Vegetable Soup
1 hPara 4Nutri-Score A€
A
1 h
1 hCreamy Roasted Vegetable Soup
receta de
Jamie Milne
@everything_delish
4 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
roma tomatoes (halved)Frutas y verduras6 piezas- carrots (peeled and halved)Frutas y verduras4 piezas
red pepper (cut into quarters)Frutas y verduras1 pieza
white onion (halved)Frutas y verduras1 pieza
garlic bulbs (top sliced off)Frutas y verduras2 piezas- yellow zucchini (sliced)Frutas y verduras1 pieza
- green zucchini (sliced)Frutas y verduras1 pieza
olive oilDespensa30 ml
saltEspecias5 g
black pepperEspecias2 g
dried basilEspecias2 g- Italian seasoningEspecias1 g
- dried oreganoEspecias1 g
water (boiling)Otro600 ml
milk or coconut milkLácteos240 ml- fresh basil (handful)Frutas y verduras15 g
por ración
Nutrición
170kcal
- Carbohidratos
- 20 g
- Proteínas
- 4 g
- Grasas
- 9 g
lo que usará
Utensilios
Horno
Bandeja de horno
Batidora de vaso
Olla
paso a paso
Preparación
- Paso 1
Prepare and season the vegetables
- Preheat the oven to 200 °C.
- Arrange the tomatoes, carrots, red pepper, onion, garlic bulbs and both zucchinis on a baking tray.
- Drizzle with olive oil and season with salt, pepper, dried basil, Italian seasoning and oregano.
- Paso 2
Roast the vegetables
- Roast until the vegetables are tender and lightly caramelized.
- Paso 3
Blend the soup
- Squeeze the roasted garlic out of the bulbs and transfer all the roasted vegetables to a pot.
- Add the boiling water and blend until smooth.
- Paso 4
Add the milk and finish
- Stir in the milk and warm through gently.
- Adjust the seasoning and serve with fresh basil.