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How To Make Roasted Vegetable Soup

How To Make Roasted Vegetable Soup

Roasted root vegetables make a delicious and hearty winter soup. Chef Paul Mulvenna Pegrum shows you how to make a roast vegetable soup simply at home.


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240° c  -  460° f


  • 2 sweet potatoes
  • 1/2 butternut squash
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 5 small mushrooms
  • olive oil
  • 1 ltr vegetable stock
  • 3 cloves garlic, crushed


Chop up the sweet potatoes, butternut squash, onion, carrot and mushrooms and place them in a large roasting tray. Drizzle over some olive oil and mix the vegetables so they are evenly spread out on the tray. Roast them in the oven at 240 degrees celsius for 20 to 25 minutes.

Put the roasted vegetables in a blender or food processor. Add the vegetable stock and blend together. Add the garlic and blend in. Serve for lunch or dinner with a parsley garnish and a drizzle of olive oil or double cream.