Spiced roasted veggie soup

Spices. Big love and big question mark. Apart from the basic ones that are constant in my recipes – namely parsley, rosemary and chilli – there is not much space for other ones. My fault. There is definitely going to be some learning in the future.

Anyway, with the rough weather of these days (storm Imogen, do you read me?), the need for a warming soup was compelling. The idea of the usual plain soup though wasn’t appealing at all. Looking at the pantry, all the bright flavours of the spices struck me. It was time to spice things up.

The longest part is the roasting of the veggies really, the rest is pretty quick. It just requires some blending with hot water (the seasoning is enough so no stock is required).

INGREDIENTS (serves 2)

  • 400g frozen veggies (cauliflower, Brussel sprouts, carrots, broccoli, green beans, peas)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon mild Tabasco
  • 1/2 lemon
  • 2 tablespoons acacia honey
  • 4 tablespoons olive oil
  • 2 medium ripe tomatoes, wedged (or 8 cherry tomatoes, halved)
  • 1 medium onion, sliced
  • salt, pepper
  • 1L boiling water

Tip the frozen veggies in a bowl, and cover them in boiling water (approximately 500ml) to thaw them. After a few minutes, drain and set aside in the colander to remove most of the excess water.

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Pre-heat the oven to 200°C fan/210°C static/Gas Mark 6.

For the marinade, tip all the spices in a little bowl, squeeze in the lemon, spoon in the Tabasco and the honey and pour the olive oil. Whisk well to blend all the ingredients.

Processed with Rookie Cam

Return the thawed veggies into the bowl. Half the Brussels sprouts and if the broccoli and cauliflower florets are too big, chop them roughly. Tip the onion and the tomatoes in the bowl, and pour over the marinade. Add a pinch of salt and grind in some pepper. Toss thoroughly to ensure all the veggies are well covered.

Spread the vegetables on a flat baking tray lined with greaseproof paper, and bake for 40-45 minutes, until they are golden and the marinade is almost completely dried. Take out of the oven and let cool for a few minutes.

Processed with Rookie Cam

Tip the veggies in the jug of a blender, pour over 500ml of boiling water and blend until smooth. Give it a taste and see if it needs a pinch of salt. The soup might need to be heated before serving.

I suggest to enjoy this soup with warm bread croutons.

Processed with Rookie Cam

How do you like spicy veggies? Any magic spice blend to share to wake up our tastebuds? Let me know in the comments below!



3 thoughts on “Spiced roasted veggie soup


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