Uploaded April 2024 | Updated September 2026, 1 day ago
Welcome to Bonita's Kitchen! Today we will be making Roasted Vegetable and Feta Soup. This recipe was shared with us by our youngest son Steven, this soup is so tasty and it's like sunshine in a bowl! See Recipe Below!!
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our Cookbooks link: bonitaskitchen.com/cookbook
Ingredients:
1 Medium sweet potatoes or Yam 1 Whole bulb of garlic
1 Block feta 3 Carrots
1 Large onion 1 Chuck of ginger root
4 Cups vegetable or chicken broth ½ Tsp sea salt
½ tsp black pepper Drizzle olive oil
½ tsp thyme
Method:
Peel and chuck your sweet potato, onion and carrot, place on a roasting pan and topped with a drizzle of olive oil.
Season veggies with sea salt, pepper and thyme, then place a block of feta in the middle of pan. Then cut the top off a whole bulb of garlic leave the skin on and place on the pan. Cut the chuck of ginger in half removing the skin and put on the pan as well.
Preheat the oven to 425ºF and place the roasting pan in the oven on the middle rack for 45 minutes to get a nice golden brown roasting.
When ready remove from oven toss all veggies, feta and ginger in a mixing bowl, pinch the garlic out of the bulb into the bowl mix together with a blender or hand held mixer.
Add chicken or vegetable broth gradually while mixing together until creamy, pour into a saucepan to reheat.
Serve hot or cold and with a tasty batch of rolls or sandwich.
Bonita’s Tips:
Roasting the vegetables locks in those nutrients.
Roasting the feta softens the cheese and makes this soup nice and creamy.
Roasting the garlic in the bulb softens the cloves and turns it into a paste.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking! If you are looking for a recipe and can't find it send us a message at bonitakitchen@gmail.com
Welcome to Bonita's Kitchen! Today we will be making Roasted Vegetable and Feta Soup. This recipe was shared with us by our youngest son Steven, this soup is so tasty and it's like sunshine in a bowl! See Recipe Below!!
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our Cookbooks link: bonitaskitchen.com/cookbook
Ingredients:
1 Medium sweet potatoes or Yam 1 Whole bulb of garlic
1 Block feta 3 Carrots
1 Large onion 1 Chuck of ginger root
4 Cups vegetable or chicken broth ½ Tsp sea salt
½ tsp black pepper Drizzle olive oil
½ tsp thyme
Method:
Peel and chuck your sweet potato, onion and carrot, place on a roasting pan and topped with a drizzle of olive oil.
Season veggies with sea salt, pepper and thyme, then place a block of feta in the middle of pan. Then cut the top off a whole bulb of garlic leave the skin on and place on the pan. Cut the chuck of ginger in half removing the skin and put on the pan as well.
Preheat the oven to 425ºF and place the roasting pan in the oven on the middle rack for 45 minutes to get a nice golden brown roasting.
When ready remove from oven toss all veggies, feta and ginger in a mixing bowl, pinch the garlic out of the bulb into the bowl mix together with a blender or hand held mixer.
Add chicken or vegetable broth gradually while mixing together until creamy, pour into a saucepan to reheat.
Serve hot or cold and with a tasty batch of rolls or sandwich.
Bonita’s Tips:
Roasting the vegetables locks in those nutrients.
Roasting the feta softens the cheese and makes this soup nice and creamy.
Roasting the garlic in the bulb softens the cloves and turns it into a paste.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking! If you are looking for a recipe and can't find it send us a message at bonitakitchen@gmail.com
