Roasted veg soup

Serves 4

  • 1 large sweet potato, peeled & cut into chunks
  • 2 carrots, peeled & chopped
  • 6 tomatoes, chopped
  • 1 onion, chopped
  • 2 tsp olive oil
  • 1 tsp dried rosemary
  • Salt & pepper
  • 1 litre water
  • 1 vegetable stock cube


  1. Heat oven to 200C fan/ 220C/ gas mark 7.


  1. Put vegetables on a large roasting tray. Sprinkle with oil & rosemary. Season well & mix around. Spread evenly on tray and put in oven for 30 minutes.


  1. Tip roasted vegetables into a big pan and add water & stock cube.


  1. Bring to the boil. Take off heat & check seasoning. Blitz soup in pan with handheld blender. Add more water if necessary. The soup should be thick but not watery.



This recipe is ideal for using up any leftover vegetables that lurk in the fridge at the end of the week!

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