A novel soup replaces the traditional chicken and porridge, boosting your diet this autumn season.
In the chillier months, there's nothing quite like a hearty and comforting soup to warm you up. This autumn vegetable soup, with its rich flavors and vibrant colours, is just the dish for the season.
Associated with the recipe by Anastasia Konovalova, this soup is a delightful vegetarian option that does not compromise on taste. The key to its success lies in the roasting of the vegetables, which brings out their natural sweetness and depth of flavour.
To start, choose a variety of fresh, seasonal vegetables such as tomatoes (Roma or plum tomatoes are recommended), onions, garlic, carrots, zucchini, bell peppers, eggplant, and cauliflower. These vegetables, when roasted, provide a rich mix of flavors and textures.
Next, roast the vegetables. Toss the chopped vegetables in olive oil, season well with salt and pepper, and add fresh herbs like thyme, basil, oregano, rosemary, or spices such as cumin or paprika to enhance flavour. Spread everything evenly on a baking sheet and roast in a preheated oven (around 180 degrees Celsius) until the vegetables are softened and starting to brown, about 40–50 minutes.
Once roasted, transfer the vegetables to a blender or use an immersion blender. Add vegetable broth (for a vegetarian option) or stock, then blend until smooth and creamy.
For added creaminess and flavor, stir in a splash of dairy or non-dairy cream (e.g., heavy cream, half and half, or coconut milk). Adjust seasoning with salt, pepper, and optional chili flakes for a subtle heat.
Serve the soup garnished with fresh herbs such as basil or oregano and a drizzle of olive oil. Optionally, sprinkle chili flakes for spice or Parmesan cheese if not strictly vegan (skip for vegan).
This method produces a rich, warming autumn soup showcasing naturally sweet roasted tomatoes combined with hearty roasted vegetables, resulting in a nutritious and satisfying vegetarian dish ideal for cooler weather.
Experimenting with add-ins such as ginger, ground coriander, or hot pepper can be done for a kick. The recipe is suitable for vegetarians and those who want to reduce meat consumption.
So, whether you're a vegetarian or simply looking for a quick and easy meal to prepare, this autumn vegetable soup is sure to become a staple in your kitchen. Enjoy!
- The roasting process in healthy-cooking involves tossing a selection of fresh, seasonal vegetables like tomatoes, onions, garlic, carrots, zucchini, bell peppers, eggplant, and cauliflower in olive oil, seasoning them with salt and pepper, and adding herbs or spices to enhance flavor before roasting them in a preheated oven until softened and starting to brown.
- Meal preppers and vegetarians can benefit from Anastasia Konovalova's autumn vegetable soup recipe, which utilizes vegetables roasted to bring out their natural sweetness and depth of flavor, creating a nutritious, satisfying, and vibrant dish that can be further customized with add-ins like ginger, ground coriander, or hot pepper for a kick.
- This hearty and comforting soup, made with a rich mix of roasted vegetables, showcases the blending of vegetarian recipes with food-and-drink options, catering to those who want to reduce meat consumption or simply enjoy a healthy-cooking lifestyle, making it a perfect fit for home-and-garden dining in cooler weather.
