Roasted turmeric and vegetable soup
Amount of servings
20 min / 110 min
Preparation / Cooking time
How to cook
Set the oven to 240°C.
Chop and combine vegetables, including peeled garlic (excluding shallots) into a roasting pan. Season with oil, turmeric, a little salt and pepper. Toss to cover all.
Bake for 40 minutes, turning at 20 minutes.
While the vegetables bake, combine chopped shallots, thyme, rosemary, a little pepper, turmeric and mix together.
A few minutes prior to vegetables being baked, combine above shallot mix in your soup pot and sauté the shallot mix in oil for a few minutes till golden.
Add roast vegetables into the pot with shallot mix, add vegetable broth, made using Knorr's vegetable soup, or water to immerse vegetables by an inch. Bring to a boil, then simmer for 30 minutes, stirring occasionally and adding more water and seasoning to taste, if needed.
Blend soup with a hand held blender and serve.