2-in-1 recipe: Roasted vegetables and autumn vegetable soup

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.
Cooking time 60 minutes for 6 portions

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
  • Salt
  • Pepper

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.
Cooking instructionsHow to

Meal one: Roasted vegetables

  1. Heat the oven to 200 degrees Celsius / gas mark 6 / 400 degrees Fahrenheit.
  2. Peel and chop everything. The cloves garlic are best left whole.
  3. Pour everything into a baking tray and spray over a little bit of olive oil, salt and pepper.
  4. Bake in the oven for 40 minutes. Turn the vegetables a few times.
  5. 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

  1. Roasted vegetable soupPour everything into a pot. Add a few deciliters / a cup of water and a vegetable stock cube. Bring to a boil.
  2. 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.


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