Potato soup with roasted vegetables

At home, potato soup with roasted vegetables usually appears when I have too many vegetables in the fridge and not much desire to stand and fry at the stove. I once saw a creamy soup made by Gordon Ramsay with roasted vegetables, but I preferred to make a simple and clear soup, just the way we like it. Every time, it turns out to be a hearty lunch dish, and the flavor of the roasted vegetables clearly surpasses that of classic potato soup.

Quick Info

Total time: 1 hour 10 minutes
Servings: 6 large
Difficulty: easy

Ingredients

8 large potatoes, cut into suitable cubes
2 carrots, sliced or diced
2 whole heads of garlic
1 parsley root (or parsnip), sliced
1 red onion, cut into large pieces
1 yellow onion, cut into large pieces
1 large Kapia pepper, chopped
1 tablespoon sweet pepper paste
1 teaspoon hot pepper paste or chopped hot pepper (e.g., Eros Pista)
50 ml oil (sunflower or olive oil)
1 cup broth (approximately 250 ml)
dried stems of dill, thyme, and basil (or whatever you have on hand)
1 bay leaf
1 tablespoon tarragon vinegar (or regular vinegar if you don't have it)
salt to taste
fresh parsley, chopped

Instructions

1. Peel and wash the potatoes, carrots, parsley root, onion, and pepper. Cut them into suitable-sized pieces, not too small or too large. The garlic should not be peeled, just trim the tip of each head to expose the cloves.

2. Place all the vegetables in a large baking dish. Add the oil, sweet pepper paste, hot pepper paste, and salt to taste. Mix well with your hands to coat the vegetables evenly.

3. Put the dish in a preheated oven at 210°C (410°F) on the middle rack. Roast for 25-30 minutes until all the vegetables start to brown at the edges and soften. Stir once halfway through.

4. Meanwhile, in a large pot (at least 4 liters), add 3 liters of cold water. Add the broth, dried herb stems, and bay leaf. Bring it close to a boil.

5. When the vegetables in the oven are ready, take the dish out. Carefully transfer the roasted vegetables directly into the pot, including the oil and juices left in the dish. Gently press the heads of garlic – press from the side with the cloves and squeeze the paste from each clove directly into the soup. Discard the skins.

6. Let it simmer on low heat for 15-20 minutes until the potatoes are fully cooked and the flavors have melded. Taste for salt.

7. Turn off the heat and add the tarragon vinegar to taste. Mix well. Finally, add the chopped fresh parsley.

8. The soup is served hot, with sliced red onion and, if you have it, cornbread.

Why I Make This Recipe Often

This soup is practical and also tastes good the next day. It's filling and keeps hunger at bay. Roasting the vegetables adds a different flavor than boiling them directly. It doesn't require expensive ingredients or complicated steps, and the oven does most of the work. I like that you can adjust what you put in the dish based on what you have.

Tips and Variations

Tips

- Don't throw away the juices left in the dish; there's a lot of flavor there. Pour it into the soup.
- If you want a stronger garlic flavor, use 3 heads of garlic.
- If you prefer a clearer soup, don't crush all the roasted vegetables; leave them whole.
- Use warm water, not cold, to avoid lowering the temperature of the pot when adding the vegetables.

Substitutions

- You can use parsnip instead of parsley root.
- Sweet pepper paste can be replaced with paprika and a little tomato puree.
- Broth can be substituted with crushed tomatoes or tomato juice.
- If you don't have dried herb stems, just use bay leaves and fresh herbs at the end.

Variations

- For a vegan version, don't change anything – the recipe is already vegan.
- If you have leftover vegetables (zucchini, celery), feel free to add them.
- If you want it to be even heartier, add a handful of cooked beans at the end.
- For flavor, a splash of lemon juice instead of vinegar works well.

Serving Ideas

- Raw red onion, sliced.
- Cornbread or toasted bread.
- For those who want it, sour cream for serving (if not fasting).

Frequently Asked Questions

Can I make the soup only on the stove, without the oven?
Yes, but the flavor won't be the same. Roasted vegetables give a different taste. You can sauté the vegetables in the pot, but it's not the same.

Can the soup be made with less oil?
Yes, reduce the oil to 25 ml if you prefer. The flavor will be slightly less rich, but it won't affect the texture.

Can I use other types of potatoes in the soup?
Yes, any potatoes will work, including new potatoes. Just make sure to cut them evenly so they cook evenly.

How long does it last in the fridge?
It lasts 3 days in the fridge, covered.

Can I freeze the soup?
It can be frozen, but the potatoes may become grainy upon thawing. The flavor remains okay.

Nutritional Values (per serving, estimated)

Calories: 180-200 kcal
Protein: 4-5g
Carbohydrates: 36g
Fat: 4-5g (from oil)
Cholesterol-free, low sugar content. It's filling but not very caloric, suitable for fasting as well.

Storage and Reheating

The soup can be stored in the fridge in a covered container for up to 3 days. It can be reheated on the stove over low heat, stirring gently. If it thickens too much, add a little hot water. In the freezer, it lasts a month, but the texture of the potatoes changes. I prefer to consume it fresh or the next day.

Clean, wash, and cut the vegetables into cubes. For the garlic cloves, cut only the tips, wash them, and place everything in a tray. Mix the vegetables with the pepper paste, oil, and salt. Put the tray in the preheated oven and let it bake for 20-30 minutes until the vegetables are cooked. In a pot, add 3 liters of water + broth + herb stems + bay leaf. When the liquid comes to a boil, add the roasted vegetables. Squeeze the garlic from the end with the roots, allowing the roasted garlic paste to come out easily, and add it to the soup. Adjust the taste with tarragon vinegar, check for salt, and serve the soup garnished with herbs. I served it alongside the soup with red onion and cornbread. If I had a large clay pot available, I would have made the entire soup in the oven. Serve with the soup and chopped red onion.

 Ingredients: 8 potatoes, 2 carrots, 2 heads of garlic, 1 parsley root, 1 red onion, 1 yellow onion, 1 Kapia pepper, 1 tablespoon of pepper paste, 1 teaspoon of chopped hot pepper [Eros Pista], 50 ml oil, 1 cup of broth, dried stems of dill, thyme, and basil, 1 bay leaf, 1 tablespoon of tarragon-flavored vinegar, chopped green parsley, salt.

 Tags:  potato soup fasting recipes