Nigella Roast Vegetable Soup Recipe

This easy Roast Vegetable Soup is a hearty, flavorful dish perfect for any time of year. With roasted vegetables and aromatic herbs, it’s simple to make and packed with comforting flavors. The lemon juice adds a fresh twist, making it an ideal warming meal when paired with crusty bread.

Ingredients Needed:

• 750ml vegetable stock

For the roasted vegetables:

• 1kg mixed vegetables, fresh or frozen, chopped into bite-sized pieces
• 3 tbsp olive oil
• 4 sprigs of rosemary or thyme, or a handful of sage leaves
• Salt and black pepper, to taste
• Juice of 1 lemon (optional)

How To Make Roast Vegetable Soup Recipe?

1. Preheat the oven: Preheat the oven to 200°C (180°C Fan) / 400°F (350°F Fan) / Gas Mark 6.
2. Prepare the vegetables: Place the chopped vegetables and garlic in a roasting tin.
3. Mix the oil and herbs: Mix the 3 tbsp olive oil with the herbs, seasoning, and lemon juice (if using).
4. Toss the vegetables: Pour the mixture over the vegetables and toss to coat evenly.
5. Roast the vegetables: Roast in the preheated oven for 30-40 minutes (20-25 minutes if using pre-roasted frozen vegetables), until the vegetables are tender and well browned.
6. Simmer with stock: Transfer the roasted vegetables to a saucepan, add the 750ml (1¼ pint) vegetable stock, bring to a boil, and simmer for 5 minutes. Allow to cool.
7. Blend the soup: Blend half of the mixture until smooth, then return it to the saucepan to reheat.
8. Serve: Serve with crusty bread.

Recipe Tips:

• Use fresh vegetables: Fresh vegetables like carrots or sweet potatoes make the soup tastier. Frozen veggies need to be roasted well.
• Add herbs: Rosemary, thyme, or sage giving great flavour to the soup. Use any herbs you have.
• Roast well: Roast the vegetables until golden for better taste and richness.
• Blend in parts: For a smoother soup, blend in batches. Keep some chunks for texture.
• Taste and season: Always taste the soup and add more salt, pepper, or lemon juice if needed.

How To Store & Reheat Leftovers?

• Refrigerate: Let the soup cool to room temperature, then store it in an airtight container in the fridge for 3 days.
• Freeze: Cool the soup before freezing in a freezer-safe container. It can stay in the freezer for up to 3 months.
• Reheat: Heat the soup in a saucepan over medium heat for 5-7 minutes, stirring occasionally.

Nutrition Facts:

• Calories: 160 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 531mg
• Potassium: 61.6mg
• Total Carbohydrate: 20g
• Dietary Fiber: 6g
• Sugars: 3g
• Protein: 3g

Try More Nigella Lawson Recipes:

• Nigella Celeriac Soup ​Recipe
• Nigella Roast Beef​​ ​​Recipe
• Nigella Roast Turkey ​Recipe