Caramelized Vegetable Blend (Print Version)
# Ingredients:
→ Fresh Veggies
01 -
4 whole garlic cloves, left unpeeled
02 -
2 firm red onions (around 9 ounces), peeled and quartered
03 -
2 sweet red bell peppers (about 12 ounces), deseeded and cut into chunks
04 -
2 fresh parsnips (roughly 5 ounces), diced into small pieces
05 -
4 carrots (9 ounces in total), diced into small pieces
06 -
1 large orange sweet potato (around 1 pound), peeled and chopped into cubes
→ Broth & Spices
07 -
¼ teaspoon freshly ground black pepper
08 -
½ teaspoon ground turmeric powder
09 -
¾ teaspoon ground cumin powder
10 -
½ teaspoon crushed coriander seed
11 -
¾ teaspoon fine sea salt
12 -
3 tablespoons high-quality olive oil
13 -
6 cups of rich veggie broth, with extra for adjusting consistency
# Instructions:
01 -
Preheat oven to 200°C (390°F). Chop veggies into roughly equal-sized small cubes so they cook evenly
02 -
Spread all vegetables in a single layer on a big baking tray. Toss them with olive oil and sprinkle spices evenly over them
03 -
Roast in the oven for about 25-30 minutes. Stir halfway through to prevent any pieces from overbrowning
04 -
Squeeze roasted garlic out of its skin into a big soup pot. Pour hot water into the tray to scrape up caramelized bits and transfer that liquid to the pot as well
05 -
Add 5 cups of your veggie broth to the pot and bring it to a low simmer. Cover and cook gently for about 15 minutes to let flavors combine
06 -
Using an immersion blender, puree the soup until beautifully smooth. Add more broth gradually if it's too thick, and adjust seasoning to taste
# Notes:
01 -
Total trimmed veggies should weigh around 2.8 pounds
02 -
Small, even bites cook more consistently
03 -
Feel free to swap for similar veggies like pumpkin or squash if preferred
04 -
Yields 4 hearty mains or 6 smaller appetizer-sized portions