Creamy Roasted Vegetable Soup | Healthy & Delicious

Name: Creamy Roasted Vegetable Soup | Healthy & Delicious
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 200 g Carrots; 200 g Celeriac; 200 g Parsley root; 100 g Yellow onion; 3 cloves fresh garlic; 2 tbsp Sunflower oil; 1 tbsp Tomato paste; 1 tsp Dried oregano; 800 ml Vegetable broth; 100 ml Cooking cream 12% fat; 10 g Unsalted butter; 1 pinch Table salt Sea salt; 1 pinch Ground black pepper

4 servings

Under an hour

New

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Ingredients

200 g Carrots
200 g Celeriac
200 g Parsley root
100 g Yellow onion
3 cloves fresh garlic
2 tbsp Sunflower oil
1 tbsp Tomato paste
1 tsp Dried oregano
800 ml Vegetable broth
100 ml Cooking cream 12% fat
10 g Unsalted butter
1 pinch Table salt Sea salt
1 pinch Ground black pepper

Preparation

1
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.
2
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.
3
About 10 minutes before the end of the roasting time, bring 800 ml of vegetable broth to a boil in a pot.
4
Remove the roasted vegetables from the oven and transfer them to a blender. Add the hot broth, cream, and butter, and blend everything into a smooth cream.
5
Divide the soup among 4 plates and serve immediately. Drizzle with a little olive oil if desired.

Tip

Drizzle the soup with some high-quality olive oil before serving for an even finer aroma.

Knuspr-Küche

Ein kleiner Klecks Crème fraîche oder ein paar geröstete Sonnenblumenkerne als Topping verleihen der Suppe eine zusätzliche Textur und Frische. Servieren Sie dazu ein knuspriges Baguette.