Soup from roasted vegetables
Description
The soup is simple and quick to prepare. You can use various vegetables. For a vegetarian version, use vegetable broth or water. You can bake the vegetables in a baking dish, foil, or a roasting bag. If you're using bell peppers or eggplants, remove the skin after baking so it doesn't end up in the final dish. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Peel the carrots and onion, slice the carrots into half-rings, and dice the onion. Remove the seeds from the red and yellow peppers, cut them into pieces, and roughly chop the mushrooms. Place all the vegetables into a baking dish and season with salt and pepper.
- 2
Step 2
2. Peel 2 garlic cloves, place them on foil, brush with vegetable oil, and wrap the garlic in foil.
- 3
Step 3
3. Place the vegetables and garlic in a baking dish and put in a preheated oven at 180 degrees, bake for 20-30 minutes.
- 4
Step 4
4. Transfer the cooked vegetables and garlic to a saucepan, add 1-2 cups of broth, and blend with a blender.
- 5
Step 5
5. Add the remaining broth and place the pot over heat. Once boiling, cook for 10-15 minutes.
- 6
Step 6
6. Serve the ready soup with slices of bread and sour cream.