This delicious and easy Roast Vegetable Soup from Nigella Lawson is the perfect comforting meal for any time of year. It’s creamy, hot, and incredibly nutritious, making it a quick and simple dish to whip up with whatever vegetables you have on hand. Serve with crusty bread for a satisfying lunch or dinner!
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?
- Preheat the oven: Preheat the oven to 200°C (180°C Fan) / 400°F (350°F Fan) / Gas Mark 6.
- Prepare the vegetables: Place the chopped vegetables and garlic in a roasting tin.
- Mix the oil and herbs: Mix the 3 tbsp olive oil with the herbs, seasoning, and lemon juice (if using).
- Toss the vegetables: Pour the mixture over the vegetables and toss to coat evenly.
- 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.
- 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.
- Blend the soup: Blend half of the mixture until smooth, then return it to the saucepan to reheat.
- 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 Roast Vegetable Soup Recipe
Description
This delicious and easy Roast Vegetable Soup from Nigella Lawson is the perfect comforting meal for any time of year. It’s creamy, hot, and incredibly nutritious, making it a quick and simple dish to whip up with whatever vegetables you have on hand. Serve with crusty bread for a satisfying lunch or dinner!
Ingredients
For the roasted vegetables:
Instructions
- Preheat the oven: Preheat the oven to 200°C (180°C Fan) / 400°F (350°F Fan) / Gas Mark 6.
- Prepare the vegetables: Place the chopped vegetables and garlic in a roasting tin.
- Mix the oil and herbs: Mix the 3 tbsp olive oil with the herbs, seasoning, and lemon juice (if using).
- Toss the vegetables: Pour the mixture over the vegetables and toss to coat evenly.
- 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.
- 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.
- Blend the soup: Blend half of the mixture until smooth, then return it to the saucepan to reheat.
- Serve: Serve with crusty bread.
Notes
- 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.
Nigella Roast Vegetable Soup Recipe