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roast vegetable soup with shoyu and basil

May 14, 2013

Serves 4
Prep time: 40 minutes, mostly idle

Roast veg soup

A supper so easy it almost doesn’t count as cooking.  All those bits of slightly past it veg that are loitering in the bottom of the fridge are destined to be roughly chopped, tossed with olive oil, roasted until browned and beautiful, then blitzed with hot stock.

If you use lots of sweet roots, like I did, you will want something salty to balance it out.  A few drips of shoyu set it off perfectly, along with some ripped basil for extra zing.

Ingredients (this is what I used; but you can use whatever veg you happen to have lying round)
Three carrots
One onion
One courgette
One green pepper
One sweet potato
One head of garlic
Vegan bouillon powder, 1-2tsp
2 tbsp olive oil
Salt and pepper
To garnish: shoyu, fresh basil leaves

Heat the oven to 220C.  Roughly chop all the veg (peel the sweet potato – don’t bother with the carrots).  Chop the garlic head in half widthways.  Toss everything with olive oil, salt and pepper, and spread on a large baking tray.  Roast for at least 30 minutes, tossing the veg once or twice during that time, until everything is soft and well cooked.

When the veg is done tip it into a blender (squeezing the garlic cloves from the papery outsides) and whizz it up with some stock made from hot water and bouillon.  Use your judgement, adding half a cupful of stock at a time, until you have the texture you want.

Taste and adjust seasoning.  If you are garnishing with shoyu then don’t over-salt the soup.

Divide into four bowls, rip basil, drip shoyu, and serve.

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One Comment
  1. Yeah…this soup is the bomb! Roasted veggies turned into unctuous smooth soup on a cold rainy day (which it just so happens to be here on Serendipity Farm in Tasmania) sounds like just the thing to ward the winter blues away 🙂 Cheers for sharing.

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