Roasted vegetable soup
Yeung Man Cooking · ♥ 3.8K likes · 92.6K views · 20 min video
Read about sweet peppers in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole red bell pepper
- 1 whole orange bell pepper
- 1 whole yellow bell pepper
Preheat the oven to 375 and roughly chop one red, one orange and one yellow bell pepper into a large bowl.
- 1 whole sweet potato
- ½ whole red onion
- 3 whole carrots
Roughly chop a sweet potato, slice half a red onion and roughly chop three small carrots into the bowl.
- 4 cloves garlic
- rosemary
- canned chickpeas
- 1 tsp salt
- pepper
- ½ tbsp sweet paprika
Add four unpeeled cloves of garlic, a few rosemary leaves, canned chickpeas, a teaspoon of salt, pepper and half a tablespoon of sweet paprika.
- 3 tbsp olive oil
Add three tablespoons of olive oil, toss, spread the vegetables on a baking tray and bake 30 to 40 minutes.
- veggie stock
Set some vegetables aside for toppings and transfer the rest to a blender with four to five cups of veggie stock; blend on high until smooth.
Transfer the soup to a stock pot and heat to the temperature you want.
- coconut cream
- olive oil
- fresh cracked pepper
Plate and top with the reserved vegetables, fresh cracked pepper, a drizzle of olive oil and a dollop of coconut cream.