John Myers
Roasted Vegetable Soup
The perfect roasted vegetable soup recipe with a picture and simple step-by-step instructions.
- 1 Red pepper
- 1 Yellow pepper
- 200 g Carrots
- 2 Red onions
- 1 Clove of garlic
- 1 Chilli pepper
- 1 bunch Fresh tarragon
- 600 ml Rapeseed oil
- 1 liter Vegetable broth
- Salt and pepper
- Ground cumin
- 1 Pomegranate fresh
- Preheat the oven to 200 degrees. Halve the peppers, clean, wash and quarter. Peel the carrots and cut into pieces. Peel and dice the onions and garlic. Core and chop the chili. Coarsely chop the tarragon. Puree the tarragon, chilli and rapeseed oil.
- 2 Mix tablespoons of tarragon oil with vegetables, onions and garlic, season with salt, pepper and cumin. Spread everything on a tray. Roast in the preheated oven for about 25 minutes. Take the vegetables out of the oven, puree finely with the vegetable stock and lightly Bring to the boil, halve the pomegranate and remove the seeds from the skin.
- Arrange the roasted vegetable soup on plates, serve with pomegranate seeds and the remaining tarragon oil.
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