After a hectic day’s work, there’s little needed more than an effortless, cosy and comforting meal to help us decompress and unwind. For me, roasted vegetables are the embodiment of comforting, especially when blitzed into a tasty thick soup.
The beauty of this recipe, is one, how easy it is to throw together and two, that it’s very easy to change around to suit your taste buds. For example, I like making this with carrots, but you can substitute them for sweet potato or butternut squash. I like the slight bitter taste that tomato brings to the recipe – you can leave them out.
Soup is a great way to get rid of any extra veggies at the back of your salad drawers and it’s a good one for freezing and microwave-thawing, so you’ll always have a back up meal ready. Enjoy this with some Irish brown bread after a hike, cycle, or evening walk; or above all, when you just want to put your feet up on front of the TV and forget about the day that went before you.
This recipe serves 2
- Baby carrots, 160 g
- Red pepper, x1 large
- Garlic cloves, x2
- Red onion, x1 medium
- Cherry tomatoes, handful (leave out if you don’t like their bitter hint)
- Veg stock, x1
- Chilli flakes
- Salt & pepper
- Preheat the oven to 180 degrees Celsius.
- Finely dice the red pepper and carrots.
- Cut the onion in half, leaving the outer skin on.
- Place the diced carrots and pepper, onion, tomatoes (uncut) and garlic cloves (skin still on if possible) onto a baking tray lined with aluminium foil.
- Drizzle the veggies with olive oil and sprinkle on a hint of salt and pepper. Roast in the oven for ~25 minutes (check on the veggies regularly).
- Fry the parsley until it wilts, and dissolve the veg stock in 2 cups of water.
- Add everything to a blender, along with a pinch of chilli flakes and blend finely.