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Easy roast vegetable soup recipe

Winter really isn’t a real thing on the Gold Coast in Australia BUT of course, we will be enjoying delicious healthy soups!  And this easy roast vegetable soup recipe is one of our favourites.

This recipe is brought to you by SupaBarn and if you live in our home town of Canberra (where you’ll find SupaBarn) this healthy soup recipe has your name written all over it! Coz Canberra is officially already freezing!

We have so many memories of Mum making the best soups! We’d enjoy our bowls of soup with massive crunchy bread rolls (drooool!). But don’t worry! We have so many healthy and grainfree bread recipes you can whip up to go with this healthy soup. 

Try these crunchy paleo bread rolls. Actually, there are 12 epic bread recipes over HERE!

In this vegetable soup recipe, we roast the veggies (obviously) but if you don’t want to you don’t have to. You can simply cook them in the pot with all the other ingredients. But the roasting brings out a whole new and delicious flavour!

If you make this deliciously easy recipe let us know! Share your Merrymaker creations on Instagram and Facebook! 

Always merrymaking,

Emma + Carla 

roast-veggie-soup-recipe

 

Roast Veggie Soup
Serves 4
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
STUFF YOU NEED
  1. 500 g (1 lbs ) sweet potato peeled and chopped
  2. 400 g (14 oz ) pumpkin peeled and chopped
  3. 3 carrots peeled and chopped
  4. 1 parsnip peeled and chopped
  5. 1 onion cut into wedges
  6. 1 tbs coconut oil
  7. 1 tsp paprika
  8. 1 L (33 fl oz ) vegetable stock
  9. salt and pepper
SERVE WITH
  1. 4 tbs natural or coconut yoghurt (optional)
NOW WHAT
  1. Preheat oven to 180°C (350°F) and line 2 baking trays with baking paper.
  2. In a large bowl add all the vegetables, coconut oil, paprika, salt and pepper.
  3. Mix to coat the veggies in oil and spices.
  4. Place veggies onto baking tray and bake for 40 minutes until soft and a little golden.
  5. Place veggies in a large saucepan, add the vegetable stock and bring to the boil then lower heat to simmer for 5 minutes.
  6. Puree the veggies with a stick blender or whiz in batches using a blender.
  7. Serve with a dollop of yoghurt and some extra paprika.
MERRYMAKER TIP
  1. Serve with delish as bread! Checkout all our healthy, grainfree and low carb bread recipes on the blog and the app!
Merrymaker Sisters | MerryBody Yoga and Pilates | Easy Healthy Recipes https://themerrymakersisters.com/