Simple and delicious roasted vegetables soup
Ingredients
- 2 red bell peppers 180 g
- 1 carrot 120 g
- 1 garlic head
- 300 g 1/2 small hokkaido pumpkin
- 1 onion
- 250 g or five tomato
- 10 g 1tbsp olive oil
- 8 g 1/2 tbsp salt
- 500 ml 2 1/4 cup water
- 1 bouillon cube
Instructions
- Peel the pumpkin, onion, garlic and carrots, then cut all the vegetables into larger pieces.
- Put baking paper on the baking pan and spread all the vegetables on it.
- Add salt and oil to the vegetables and mix.
- Bake for 35 minutes in a preheated oven at 200 °C (392° F).
- When the vegetables are cooked, put them in a pot with 500 ml (2¼ cup) of water and one bouillon cube.
- Mix everything together in a mixer or with a stick blender to get a creamy texture.
- Then boil the soup and serve.