Uploaded January 2026 | Updated September 2026, 2 weeks ago
Oven cooking the veg until golden and caramelized adds lots of extra flavour to this comforting soup. Add parmesan for a creamy finish!
Ingredients
1 large sweet potato peeled and chopped into chunks
1 red bell pepper deseeded and chopped into chunks
1 yellow bell pepper deseeded and chopped into chunks
2 medium carrots peeled and chopped
3 cloves garlic left in the skin
3 tbsp olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
½ tsp paprika
1 red onion peeled and chopped into wedges
1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)
35 g (1/3 cup) grated parmesan
To serve:
2 tbsp grated parmesan
a few sprigs of fresh thyme
Instructions
✅Preheat the oven to 200C/400F (fan).
✅Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray.
✅Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.
✅Place in the oven for 20 minutes, turning everything over after 10 minutes.
✅After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
✅Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
✅Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
✅Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
✅Stir in the parmesan and season to taste.
✅Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.
Oven cooking the veg until golden and caramelized adds lots of extra flavour to this comforting soup. Add parmesan for a creamy finish!
Ingredients
1 large sweet potato peeled and chopped into chunks
1 red bell pepper deseeded and chopped into chunks
1 yellow bell pepper deseeded and chopped into chunks
2 medium carrots peeled and chopped
3 cloves garlic left in the skin
3 tbsp olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
½ tsp paprika
1 red onion peeled and chopped into wedges
1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)
35 g (1/3 cup) grated parmesan
To serve:
2 tbsp grated parmesan
a few sprigs of fresh thyme
Instructions
✅Preheat the oven to 200C/400F (fan).
✅Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray.
✅Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.
✅Place in the oven for 20 minutes, turning everything over after 10 minutes.
✅After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
✅Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
✅Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
✅Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
✅Stir in the parmesan and season to taste.
✅Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.
