Ingredients
Scale
- 3 white onions
- 5 cloves of garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- 800 ml vegetable stock
- 100 ml single cream
- 4 tbsp extra virgin olive oil
- Salt and pepper
- 1 tsp dried sage
- 2 tsp Italian herbs
Instructions
- Preheat the oven to 200°C (400°F).
- Place all chopped vegetables on a baking sheet. Drizzle with olive oil and season with salt, pepper, sage, and Italian herbs. Toss to coat.
- Roast for 30-35 minutes until tender and caramelized, stirring halfway.
- Transfer roasted vegetables to a large pot and add vegetable stock. Bring to a boil over medium heat.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in single cream and adjust seasoning if necessary. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 210
- Sugar: 7g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg