Creamy Roasted Vegetable Soup | Healthy & Delicious

Preheat the oven to 190–195 °C and prepare a baking dish (approx. 25 cm x 30 cm). Clean, peel, and roughly chop carrots, celeriac, parsley root, and onion, then place them in the baking dish. Peel the garlic and add the whole cloves as well.

Add 2 tbsp sunflower oil, tomato paste, oregano, salt, and pepper to the dish, mix everything well, and roast in the oven for 40–45 minutes until the vegetables are soft.

About 10 minutes before the end of the roasting time, bring 800 ml of vegetable broth to a boil in a pot.