Cream soup of baked vegetables

Recipes - Cream soup of baked vegetables

Creamy, delicious and ... pink! What else could you want from a sour-sweet soup?

Ingredients

  • pumpkin slices
  • 3 small potatoes 
  • one large sweet potato 
  • 2 carrots 
  • an average beetroot 
  • 2 small onions 
  • a couple of garlic cloves 
  • some roots for soup 
  • white beans 
  • salt and pepper 
  • olive oil 
  • pumpkin oil 
  • green basil

Directions for Cream soup of baked vegetables

Step 1: Add salt and pepper to the pumpkin slices and spread pumpkin oil over them (or other vegetable oil). Wash, peel and cut the rest of the vegetables and mix them in a bowl with oil, salt and pepper, except for the beetroot that is better to mix separately because it leaves a lot of red juice. Also, the garlic is not peeled, but baked whole and then the cloves are removed.

Step 2: In a pot with water boil a few peeled and cut roots (carrot, celery, parsley) and in another small pot boil a few white beans with a bit of salt.

Step 3: Put the vegetables that were mixed with oil to bake in the oven on a baking sheet. When they are ready, take them out to cool off. Then put them in the blender and add vegetable soup according to how liquid you want the soup to be. In each bowl add white beans when serving and garnish with basil and olive oil. Enjoy!

 

Tags: pumpkin, potatoes, carrots, garlic, beans, basil, recipes Vegetarian soups

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