This soup has a creamy and rich flavor without using dairy products. Roasting the vegetables and herbs brings out the aroma and sweetness. It's a dish that's safe to eat for vegetarians and those with allergies.
●Your choice of spices such as paprika, chili, etc
●Salt and pepper
○Vegetable stock bouillon (or chicken stock cube)
500ml or more
Salt and pepper
Parsley for garnish
Chop up the vegetables, place on a baking pan, mix in some olive oil and sprinkle with the ● spice ingredients.
Bake in the oven for 20-30 minutes at 180℃ until nicely browned (be careful not to burn them).
While the vegetables are baking, combine the ○ stock ingredients in a pot and bring to a boil.
Once the vegetables are roasted, pour a small amount of the soup stock over them in a blender and pureé.
Transfer the pureéd vegetables to the pan from Step 3 with the stock and boil to desired thickness. If it's too thick, add water.
Flavor with salt and pepper and your choice of seasonings.
Transfer to a serving dish, garnish with parsley, and it's complete.
Story Behind this Recipe
This is a soup I made for a friend who has a dairy allergy. In order to get a rich flavor and thickness I tried roasting as well as other tricks with the ingredients.
Change the vegetable ratios and the spices as desired. Changing the ingredients will affect the thickness so adjust through boiling and adding water. Adjust the baking time according to your oven specifications.