Roasted Veggie Bliss (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
4 whole garlic cloves, skins left on
02 -
2 medium onions (about 9 ounces), peeled and quartered
03 -
2 red bell peppers (about 12 ounces), deseeded and chopped into large pieces
04 -
2 parsnips (about 5 ounces), peeled and diced into bite-sized pieces
05 -
4 carrots (about 9 ounces), peeled and diced into small bits
06 -
1 large orange sweet potato (about 1 pound), peeled and cut into chunks
→ Broth and Seasonings
07 -
¼ teaspoon freshly crushed black pepper
08 -
½ teaspoon ground turmeric for a hint of color
09 -
½ teaspoon coriander powder for a warm, citrusy flavor
10 -
¾ teaspoon ground cumin for an earthy kick
11 -
¾ teaspoon fine salt to season
12 -
3 tablespoons olive oil, preferably extra virgin
13 -
6 cups vegetable broth (add more if needed later)
# Instructions:
01 -
Turn your oven to 200°C or 390°F to preheat. Chop all the vegetables into similar-sized small cubes so they cook evenly.
02 -
Spread the chopped veggies on a baking tray in a single layer. Drizzle oil generously over them, sprinkle the spices, and toss everything to coat.
03 -
Roast for 25–30 minutes, stirring the veggies midway so they cook evenly. Look for caramelized edges and a soft center.
04 -
Squeeze the roasted garlic cloves out of their skins into a big soup pot. Scrape the baking tray with hot water to get those tasty browned bits—pour those into the pot too.
05 -
Pour 5 cups of the broth into the pot with the roasted veggies and garlic. Cover and simmer quietly for 15 minutes to mix all the flavors.
06 -
Use an immersion blender to turn everything smooth. Add more broth little by little until it's the thickness you like. Taste it and tweak the seasoning.
# Notes:
01 -
You'll need about 2.8 pounds of trimmed, prepared vegetables.
02 -
Keep the pieces similar in size so they roast evenly.
03 -
Swap in other root vegetables like squash or pumpkin if you'd like.
04 -
This serves 6 small portions or 4 larger, filling bowls.