After Kat made those scrumptious roasted summer vegetables, she decided to make it into a soup, just because.
So we snacked on some of the veggies, picking out and eating all the carrots, because she didn’t want them to make the soup an icky colour, then we finished them off for lunch in liquid form!
I swear, that soup was something else. I am going to roast vegetables before making vegetable soup a lot more often from now on.
Roast vegetable soupPrint This
- 3 medium potatoes
- 1 large fennel bulb
- 1 onion
- 6 small cloves of garlic
- Oil for roasting
- 2 tablespoons Balsamic vinegar
- salt and pepper
- sprig of rosemary
- 1 cup vegetable stock
- Roast the vegetables as described in this recipe.
- Place the roasted veggies in a blender or food processor and blend, adding stock slowly until desired consistency is reached.
- If you’d like it runnier after adding all the stock, keep adding water in small amounts.
- Heat and serve.