A vegetable soup made from roasted vegetables? Of course! Those who have already invested 2 hours in the weekly meal prep and made 1-2 large trays of seasonal, oven roasted vegetables are clearly in advantage now!
Because roasted vegetables are the basis of this delicious soup. The nice thing is, the recipe can be taken through the different seasons, it only changes the composition of the vegetables on the plate.
Hearty or creamy?
In general, the vegetable soup recipe is completely flexible and invites you to experiment with it. Spices can be exchanged and replaced by many fresh herbs in the summer. If you like it creamy, add 250 ml of cream, if you prefer hearty, the proportion of vegetable broth increases. Do you feel like Asian? Take coconut milk instead of cream, then the vegetable soup made from roasted vegetables is also vegan.
My vegetable soup is perfect for cold, windy days
Here it has become cooler again. The spring high, has given way to a biting cold wind. So a creamy vegetable soup from roasted oven vegetables comes just right around the corner.
Beeing ready in 15 minutes (thanks to our meal prep), the soup is perfect for a quick dinner during the week. A warm, creamy soup feels just wonderful in the stomach, after an hour on the windy playground.
Roasted vegetables as the basis
I actually roast 1-2 sheets of vegetables in the oven at each meal prep session. Everything gets on it, what was not used fresh during the week. Mixed vegetables of the season. In this case it was quite simply: pumpkin, carrot, leek and garlic. Washed and cut in pieces, drizzled with a little olive oil and roasted for 30 min at 180 ° C -200 ° C in the oven until it is cooked. In the meantime you can devote yourself to the other meal prep ingredients … And oven roasted vegetables can not only be transformed into a creamy vegetable soup: it tastes great in salads, or fresh from the oven! I can hardly imagine a life without roasted vegetables!
This deliciously creamy vegetable soup is on the table in 15 minutes – thanks to our meal prep!
- 500g ready roasted oven vegetables
- 1–2 cm of fresh ginger, grated
- 1 Tl curry powder
- 1/4 Tl ground cumin
- 1/4 Tl of Cayenne pepper
- 750 ml vegetable broth
- 250 ml of cream or coconut milk
- freshly ground pepper
- Chipotle salt to taste
- Kale chips as a topping (if you want to …)
- Put the oven vegetables in a pan, heat up and sprinkle with the spices
- Fry for 1-2 minutes, stirring constantly
- Add the vegetable stock and bring to a boil
- Add cream or coconut milk and puree with the hand blender
- Season with pepper and chipotle salt
- Serve with kale chips as a topping
Keywords: Vegetable soup, roasted vegetables