Vegan | Vegetarian | Soup

Hearty Vegetable Soup

Roasted vegetables in a clear broth make a filling vegan option

*Serves 4 *

Ingredients

1 onion

1 leek

2–3 carrots

Red or yellow bell pepper

1 sweet potato or ¼ butternut squash

1 courgette

1 clove garlic

1 -2 tbsp olive oil

1 litre vegetable stock

1 tsp yeast extract (Marmite / Vegemite)

1 tbsp white miso paste

Salt and pepper

Optional Ingredients:

2–3 sticks celery

1–2 parsnips

Chopped parsley or dill

Method

1. Preheat oven to 180 C/350 F / moderate
2. Chop the vegetables in chunks suitable for roasting (not too small otherwise they will burn and taste bitter) Crush the garlic clove

3. Place the vegetables in a large roasting tin, toss with the olive oil, and seasoning. Roast for 30 minutes

4. Make up a jug of stock, mix in the yeast extract, and miso paste. Pour the liquid over the roasted vegetables and cover the whole tray with foil. Return to the oven for a further 20 minutes.

5. Remove the tray from the oven & serve. If it’s to your taste, chopped fresh parsley or dill make a tasty garnish to this hearty soup.

Serve with crusty bread.

My family became vegetarian in 2020, but due to one person’s allergies and the personal ethics of 2 others, we tend to cook vegan meals. Roasting vegetables gives them a sweeter quality and the yeast extract and miso paste each lend a very satisfying ‘meaty’ taste to the soup base. If a less chunky soup is preferred, you could blend the vegetables prior to serving.

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