Roasted broccoli and carrot soup

Name: Roasted broccoli and carrot soup
Yield: 4 servings
Cuisine: British
Ingredients: 200 gms Carrots; 200 gms Broccoli; 1 small cube of ginger chopped; half red onion; salt as per taste; 1 tablespoon oil; Black pepper

Sameera Sood @sameera_sood

Bristol UK

One of our all time favourites. It is the perfect dinner option for the cold, wet evenings of UK, and honestly it doesn't take that long to prepare either.

Sameera Sood @sameera_sood

Bristol UK

One of our all time favourites. It is the perfect dinner option for the cold, wet evenings of UK, and honestly it doesn't take that long to prepare either.

Saved

Ingredients

4 servings

200 gmsCarrots
200 gmsBroccoli
1small cube of ginger chopped
halfred onion
salt as per taste
1 tablespoonoil
Black pepper

Saved

Steps

1

Put the chopped carrots, onion, and broccoli florets in a bowl, oil, salt and black pepper, and give it a good shake.
2

Preheat the oven. Now put the veggies on the baking tray for about 25 minutes at 180 C.
3

Boil 3 cups of water in a pot, add the roasted veggies in it, simmer the stove and let it boil for about 15 minutes.
4

Let it cool. Keep a tablespoonful of roasted veggies from the boiled pot aside and give the rest a good blend with a blender.
5

Let the blended soup cook for 5 minutes at sim. Add the saved veggies in it now for some texture in the soup. Top with some butter while serving.