Description
This creamy roasted vegetable soup is a delightful dish that brings together leftover veggies into a heartwarming meal. Enjoy a tasty, homemade soup that’s perfect for any occasion.
Ingredients
Scale
- 300 g leftover roasted root vegetables
- 500 ml chicken stock
- 1 onion
- 2 tbsp vegetable oil
- 2 tbsp grated parmesan
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp garam masala
- 1 tbsp hot curry powder
- 2 tbsp chopped fresh parsley
Instructions
- Peel and chop the onion.
- Sauté onions in vegetable oil until golden and fragrant, about 5 minutes.
- Add garam masala and hot curry powder, stirring for 30 seconds.
- Combine roasted vegetables and chicken stock; cover and cook for 10 minutes.
- Blend the soup until silky smooth.
- Taste and season with salt and pepper; serve with parmesan and parsley.
Notes
For a vegan option, use vegetable stock and omit parmesan.
Adjust spices according to heat preference; add less curry powder for milder flavor.
Leftovers can be stored in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 6mg