Plat
Creamy Roasted Vegetable Soup
1 hPour 4Nutri-Score A€
A
1 h
1 hCreamy Roasted Vegetable Soup
recette de
Jamie Milne
@everything_delish
4 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
roma tomatoes (halved)Fruits et légumes6 morceaux- carrots (peeled and halved)Fruits et légumes4 morceaux
red pepper (cut into quarters)Fruits et légumes1 morceau
white onion (halved)Fruits et légumes1 morceau
garlic bulbs (top sliced off)Fruits et légumes2 morceaux- yellow zucchini (sliced)Fruits et légumes1 morceau
- green zucchini (sliced)Fruits et légumes1 morceau
olive oilÉpicerie30 ml
saltÉpices5 g
black pepperÉpices2 g
dried basilÉpices2 g- Italian seasoningÉpices1 g
- dried oreganoÉpices1 g
water (boiling)Autres600 ml
milk or coconut milkProduits laitiers240 ml- fresh basil (handful)Fruits et légumes15 g
par portion
Nutrition
170kcal
- Glucides
- 20 g
- Protéines
- 4 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Blender
Marmite
pas à pas
Préparation
- Étape 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.
- Étape 2
Roast the vegetables
- Roast until the vegetables are tender and lightly caramelized.
- Étape 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.
- Étape 4
Add the milk and finish
- Stir in the milk and warm through gently.
- Adjust the seasoning and serve with fresh basil.