There’s no need to skip the indulgence of thick cream when trying to eat your five a day.
When enjoyed in moderation, this delicious ingredient is the perfect accompaniment to leafy greens and root vegetables – especially in a soup.
Whipping one up from scratch is a piece of cake, even without a soup maker.
A standard blender achieves that silky smooth texture, needing only a handful of basic ingredients to create the perfect dish.
For a veggie-packed treat, culinary enthusiast Jamie Milne shared an easy recipe on her TikTok profile (@everythingdelish). She gushed: “This creamy veggie soup has seven different vegetables in it, and it’s super easy to make. It’s also one of my favourites—let’s go! “
Opting for an eye-catching selection of veggies like courgette, carrots, and peppers, Jamie assured fans that any alternate choices are equally effective.
The key to sublime soup lies in the abundance of veggies, which ensures a heartier consistency and amplifies the flavour with liberal seasoning.
Ingredients
- Six whole carrots peeled
- Two courgettes, sliced
- One red pepper quartered
- One white onion, quartered
- Four to six large tomatoes, halved
- Two bulbs of garlic
- Olive oil
- Salt and pepper
- Seasonings – mixed herbs, chilli flakes, oregano
- Double cream or coconut milk
First, preheat the oven to 220C, line a baking sheet with parchment paper and set aside.
Next, wash the veggies and chop them into chunky pieces, keeping the carrots whole but peeled.
Spread them uniformly across a parchment-lined baking sheet, nestle two unpeeled garlic cloves with snipped tops among them, and finish the tray off with a generous glug of olive oil.
Seasoning is essential– a bountiful sprinkle of salt, pepper, and herbs will bring the earthy flavours to life.
Place the tray of vegetables in the oven to the oven to cook for 40 to 45 minutes, checking on them at the 20-minute mark.
Once cooked, transfer the veggies to a food processor or a large mixing bowl. Allow the roasted garlic to cool down a bit, squeeze in it, and add salt and pepper.
Follow with some boiled water left to cool for a few minutes, then blitz everything together until smooth. Add in the cream or milk and blend a little more.
Add the finished soup to bowls and drizzle cream or coconut milk on top for extra creaminess.
Sprinkle with black pepper and arrange some fresh basil leaves on top. If your soup needs to be warmer, add it to a large pot and bring it to a boil on the stove.
Serve with toasted bread or enjoy on its own.
