Who doesn’t love a warm and comforting bowl of soup? This roasted vegetable soup is a hearty yet simple meal. It is perfect at the end of a busy day.
The vegetables are all roasted together, which adds a ton of flavor. It also saves on active cooking time as everything cooks at the same time. However, the best thing about this recipe is that it is simple enough for my kids to make it on their own!
Writing kid-friendly and healthy recipes is one of my passions. Both because I feel that it’s important to teach kids basic cooking skills and because I’m not always available to make dinner. It’s great to have a few healthy meals that my kids can prepare all on their own for those nights when I have to work late.
Roasted Vegetable Soup
This recipe is scaled to serve my family of four. However, it tastes even more delicious the next day, so I recommend making a large batch so you’ll be sure to have leftovers.
We like to freeze soup in 2 cup mason jars. It is the perfect serving size for a hearty lunch or dinner. And the glass jars are perfect for the microwave, so the soup can be heated up from frozen!
- 2 sweet red peppers
- 1 large sweet potato
- 2 medium-sized carrots
- 1 medium-sized onion
- 2 Tbsp oil
- 4 cloves of garlic
- 1 1/2 cups of red lentils
- 6 cups of water (or stock)
- 1 Tbsp lemon juice
- 1/2 tsp salt, to taste
- 1/4 cup of pesto
Preheat the oven to 400 F. The soup is pureed at the end, so the vegetables don’t need to be finely chopped. Wash the peppers, sweet potato, and carrots. Slice the peppers in half and remove the seeds. Peel any rough bits of skin off the sweet potato, however, it doesn’t need to be fully peeled. Peel the onion. Then coarsely chop all the vegetables.
Place them on a roasting pan and drizzle with oil. Toss to fully coat.
Roast the vegetables in the oven for 20 minutes. Meanwhile, peel the garlic, but leave the cloves whole. After 20 minutes add the garlic to the roasting pan, and toss the vegetables to ensure even cooking. Roast for another 20 minutes. It’s fine if the onion and red pepper are slightly charred.
Meanwhile, prepare the red lentils. Rinse the lentils. Add them to a soup pot with 6 cups of water or stock. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Turn off the lentils and wait for the vegetables to finish cooking.
When the vegetables are cooked, add them to the soup pot along with the lemon juice and salt. Using an immersion blender, puree the soup. Taste and add more salt if needed. The exact amount of salt required will depend on the saltiness of the broth.
Serve with a slice of bread and a spoonful of pesto dolloped into the centre of the bowl.