Ingredients
Scale
- 3 white onions, sliced into thick wedges
- 5 cloves of garlic, skin left on
- 3 mixed peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and sliced into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and sliced into chunks
- 5 sprigs of fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- Preheat your oven to 200°C (400°F).
- On a baking sheet, combine sliced white onions, garlic cloves (skin on), mixed peppers, sweet potatoes, salad tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, and dried sage; toss well.
- Roast the vegetables for 30-35 minutes until tender and lightly browned.
- Transfer roasted vegetables to a large pot; add vegetable stock, Italian herbs, and rosemary sprigs.
- Blend until smooth using a blender or immersion blender. Stir in single cream and adjust seasoning before serving.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 10mg