Aromatic Roasted Root Vegetable Soup

Aromatic Roasted Root Vegetable Soup

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.

Ingredients: 4-6 servings

Kabocha squash
400g (1/4 large)
Onion or Japanese leek
2 cloves
●Olive oil
1 tablespoon
●Bay leaf
●Curry powder or garam masala
1/2 teaspoon
●Your choice of spices such as paprika, chili, etc
1 pinch
●Salt and pepper
to taste
○Vegetable stock bouillon (or chicken stock cube)
500ml or more
2 teaspoons
○White wine
Salt and pepper
to taste
Parsley for garnish
as needed


1. Chop up the vegetables, place on a baking pan, mix in some olive oil and sprinkle with the ● spice ingredients.
2. Bake in the oven for 20-30 minutes at 180℃ until nicely browned (be careful not to burn them).
3. While the vegetables are baking, combine the ○ stock ingredients in a pot and bring to a boil.
4. Once the vegetables are roasted, pour a small amount of the soup stock over them in a blender and pureé.
5. 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.
6. Flavor with salt and pepper and your choice of seasonings.
7. 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.