Hoofdgerecht
Creamy Roasted Vegetable Soup
1 uVoor 4Nutri-Score A€
A
1 u
1 uCreamy Roasted Vegetable Soup
recept van
Jamie Milne
@everything_delish
4 recepten
5 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
roma tomatoes (halved)Groente en fruit6 stukken- carrots (peeled and halved)Groente en fruit4 stukken
red pepper (cut into quarters)Groente en fruit1 stuk
white onion (halved)Groente en fruit1 stuk
garlic bulbs (top sliced off)Groente en fruit2 stukken- yellow zucchini (sliced)Groente en fruit1 stuk
- green zucchini (sliced)Groente en fruit1 stuk
olive oilVoorraadkast30 ml
saltKruiden en specerijen5 g
black pepperKruiden en specerijen2 g
dried basilKruiden en specerijen2 g- Italian seasoningKruiden en specerijen1 g
- dried oreganoKruiden en specerijen1 g
water (boiling)Overig600 ml
milk or coconut milkZuivel240 ml- fresh basil (handful)Groente en fruit15 g
per portie
Voedingswaarden
170kcal
- Koolhydraten
- 20 g
- Eiwitten
- 4 g
- Vetten
- 9 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Blender
Soeppan
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Roast the vegetables
- Roast until the vegetables are tender and lightly caramelized.
- Stap 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.
- Stap 4
Add the milk and finish
- Stir in the milk and warm through gently.
- Adjust the seasoning and serve with fresh basil.