Roasted vegetable soup for the soul

Roasted vegetable soupMmmm soup. I can’t get enough of the stuff at the moment!

Soup ticks all the boxes for January – it’s healthy, cheap and lasts the whole week. Plus it’s a perfect winter warmer if you’re feeling a little blue – and man have I been feeling sorry for myself this week!

I’ve had… toothache.

I know, horrible right? I’ll wait while you write me a sympathetic comment below *sob*.

Ok, ok so in the grand scheme of things toothache isn’t that bad! But you guys, I’ve never had problems with my teeth. So as soon as it started on Saturday I immediately assumed the worst. What if I had a rotting tooth? What if I’d damaged my mouth somehow? What if I ended up with a humongous dentist bill that I couldn’t afford to pay?

Turns out I’ve just irritated my wisdom tooth by grinding my teeth in the night – and by the time I’d left the dentist this afternoon I was already feeling better. I’m sure half the time when I experience pain, my head just makes it worse!

Anyway, for a while there this deliciously warming roasted vegetable soup was the only thing I enjoyed eating (/slurping!) In typical Rinroad ‘cooking’ style, I threw every vegetable I had left in my fridge into this soup on Saturday in the hope it’d taste kind of nice. And guess what? It did!

One batch of this soup has lasted me most of the week, even with Mr Rinroad dipping in (must be a winner!) I’ve been racking my brains trying to remember exactly what I put in it to bring you the recipe, and here it is – or at least, as near to the original version as I can remember it!

Do you have a healthier comfort food for when you’re feeling blue? What’s your go-to winter warmer meal?

Ingredients

Serves 6

  • 1/2 celeriac, peeled and diced
  • 1/2 butternut squash, peeled and diced
  • 2 large mushrooms, quartered
  • 1 carrot, sliced into chunks
  • 1 courgette, sliced into chunks
  • 6 flower sprouts
  • 1 red onion, quartered
  • 2 cloves of garlic
  • 1 1/2 tbsp dried rosemary, thyme and basil
  • 1 tbsp rapeseed (or olive) oil
  • 1 tbsp vegetable bouillon powder
  • 1 litre boiling water

Method

Toss the butternut squash, carrot, onion, garlic and celeriac in the oil and herbs. Place on a roasting tin and roast in the oven at 180C for 20 mins.

After 20 mins, add the rest of the veg to the roasting tin and coat well in the oil and herbs, adding more oil if needed. Pop back in the oven for a further 10-20 mins, until the veg is cooked.

Remove the veg from the oven and place in a large saucepan on the hob. Cover with the boiling water and add the bouillon powder. Season as desired. Bring to the boil, stirring occasionally. Turn down the heat and allow to simmer for 10 mins.

Remove the soup from the heat and blend until smooth (be careful, it’s hot!)

Serve with a few oatcakes or rye toast and goat’s butter.

Like this recipe?

Try my spicy tomato vegetable soup.