This is true autumn and winter food. Take vegetable and root vegetables, cut them up and roast them in the oven. Super simple and super tasty. Whatever is left over – if there are any leftovers! – make it into a warming soup.
Cooking time: 1 hour, 20 minutes peeling and chopping and 40 minutes in the oven.
|Nutritional value 1 portion of roasted vegetables: 348 kcal|
67 g (75 E%)*
7 g (18 E%)
6 g (7 E%)
|*The percentage of carbohydrates is high. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate for this by adding proteins like an egg.|
- 4 onions
- 2 large sweet potatoes
- 4 carrots
- 10 potatoes
- 6 whole cloves garlic
- 3 tbsp olive oil
You can also use parsnips, root celery, swedes and other roots. Personally I think the sweet potato and the garlic is key to a nice soup in step 2.
Meal one: Roasted vegetables
- Heat the oven to 200 degrees Celsius / gas mark 6 / 400 degrees Fahrenheit.
- Peel and chop everything. The cloves garlic are best left whole.
- Pour everything into a baking tray and spray over a little bit of olive oil, salt and pepper.
- Bake in the oven for 40 minutes. Turn the vegetables a few times.
- Ready to serve. Works well as a side dish to for example veggie burgers, the recipe alone is a little low in protein, so it’s good to add some. Don’t forget to take a moment to appreciate the food when you eat, and to appreciate that you have made something from scratch.
The recipe works out at 6 large portions, but it’s so nice people usually eat a lot more. Don’t count on any leftovers! But, should there be something left, make a nice soup of this.
Meal two: The soup
- Pour everything into a pot. Add a few deciliters / a cup of water and a vegetable stock cube. Bring to a boil.
- Mix the soup with a hand held mixer to make it smooth. It is now ready to serve, preferably with a dollop of crème fraîche, soy yogurt (for vegans) or Turkish yoghurt.