Roasted vegetable soup
Do you have a surplus of seasonal vegetables in your garden? Don't hesitate to prepare a hearty roasted vegetable soup from them. Just roast the vegetables until golden, season with Mediterranean herbs and blend. Roasted chickpeas, feta and croutons will give the soup a more pronounced taste and a festive look.
Ingredients · Servings 3
- 5 tomatoes
- 1 paprika
- 1 large zucchini
- 1 large carrot
- 1 onion
- 1/2 smaller Hokkaido pumpkin
- 2 cloves of garlic
- 2 tablespoons olive oil
- 1 teaspoon Provencal herbs
- 400 g sterilized chickpeas (1 can)
- salt
- ground black pepper
- sweet ground paprika
- To complete:
- feta cheese (or parmesan)
- croutons
Method · 40 min
- Preheat the oven to 180 °C.
- Clean the vegetables, cut them into smaller pieces and place them in a baking dish. Add the oil, Provencal herbs, salt and ground pepper and mix lightly.
- Place in the preheated oven and bake for 30 minutes.
- In a second baking dish, place baking paper and drained chickpeas, season with salt and sprinkle lightly with paprika. Place in the oven at the same time as the vegetables and bake for 30 minutes.
- Place the roasted vegetables in a blender, add enough water to submerge the vegetables. Blend and thin the soup as needed.
- Serve the soup with roasted chickpeas, croutons, and crumbled feta or Parmesan.
