Roasted Vegetable Soup/Vegan Soup
Wholesome rich creamy delicious and nutritious soup with roasted vegetables, fresh turmeric and coconut milk. Very easy to make yet super tasty and comforting.
Equipment
- 1 Oven
- 1 baking tray
- 1 Knife
- 1 Wok or
- 1 Mixer grinder
- 1 laddle
- 1 Grater
Ingredients
- 1 cup Pumpkin Peeled and cubed
- 1 small Carrot Peeled
- 1 Tomato
- 5-6 cloves Garlic
- 1 Onion Roughly chopped
- 1/4 tsp Fresh turmeric Peeled and grated
- 1/2 tsp Ginger Peeled and grated
- 1/2 cup Cauliflower florets
- 1 small Capsicum
- Salt
- 1 tsp Black pepper powder
- 2 tsp Olive oil
- 2 tsp Italian mixed herbs
- 200 ml Coconut milk
- 3 cup Water
Instructions
- Wash and chop the vegetables in medium sized pieces. Peel the garlic cloves.
- Peel and grate the ginger and fresh turmeric.
- Arrange all the vegetables on a baking tray.
- Sprinkle salt and mixed herbs. Drizzle olive oil. Mix well. Arrange the vegetables in single layer.
- Roast the vegetables in airfryer or oven for 15-20 minutes. I have used halogen oven at 200° for 10 minutes.
- Turn the vegetables upside down. Add grated ginger and turmeric. Roast again for 5 minutes.
- After 5 minutes stir the vegetables well. Vegetables should be light brown. Roast for 2-3 minutes more if required. Now the vegetables are perfectly cooked. Let it cool down.
- Blend the roasted vegetables with 1/4 cup water. Blend into a smooth paste. Use blender jar or hand blender.
- Pour the mixture in a wok or pan. Add 3 cup water and let it boil. Add salt, black pepper and mixed herbs. If you want thick soup add 2 cup water only. When it starts to boil reduce the heat.
- Boil the soup on low heat. Boil for 6-7 minutes or till you get your desired consistency. Keep stirring in regular interval.
- Add coconut milk and mix. Cook for 2-3 minutes. Keep stirring.
- Taste and adjust the salt. Add more mixed herbs and black pepper powder if required. You can also use freshly crushed black pepper powder.
- Garnish with cilantro or coriander leaves and pumpkin seeds. Serve hot.
Video
Notes
1. You can use any vegetable of your choice.
2. Add 1 teaspoon each grated ginger and turmeric instead of 1/2 teaspoon if you like the taste and flavour.
3. Use any flavour of your choice instead of mixed herbs.
4. Red or yellow bell peppers can be used in the soup.