← All recipes

🍽️ Roasted Vegetable Soup with Avocado Topping

186 kcal · 30 min · 4 servings

Ingredients

• 400 g Carrots
• 250 g Jerusalem artichokes
• 1 Onion
• 2 tbsp Rapeseed oil
• Salt
• Pepper (from the mill)
• 1 Avocado
• 2 tbsp Lemon juice
• 1 Spring onion
• 20 g Ginger
• 2 Garlic cloves
• 700 ml Vegetable broth
• 1 tsp Garam Masala
• white pepper

Instructions

1. 1. Line a baking sheet with baking paper.
2. 2. Peel the carrots and the Jerusalem artichokes.
3. 3. Cut the carrots and Jerusalem artichokes into large chunks.
4. 4. Peel the onion and cut it into quarters.
5. 5. Toss the vegetables with two tablespoons of oil.
6. 6. Season the vegetables with salt.
7. 7. Spread the vegetables evenly on the baking sheet.
8. 8. Preheat the oven to 220 degrees Celsius conventional heat (200 degrees Celsius fan-forced or gas mark 3-4).
9. 9. Roast the vegetables in the oven for about 50 minutes until tender.
10. 10. Halve the avocado meanwhile.
11. 11. Remove the pit and skin of the avocado.
12. 12. Dice the flesh of the avocado.
13. 13. Mix the avocado cubes with the lime juice.
14. 14. Clean and wash the spring onions.
15. 15. Slice the spring onions into thin rings.
16. 16. Set aside the avocado mixture.
17. 17. Peel the garlic and the ginger.
18. 18. Finely chop the garlic and the ginger.
19. 19. Add the garlic, ginger, and broth to a pot.
20. 20. Add the roasted vegetables to the pot.
21. 21. Simmer the soup for about 5 minutes.
22. 22. Blend the soup until smooth.
23. 23. Season the soup with salt, garam masala, and pepper to taste.
24. 24. Serve the soup with a spoonful of the avocado mixture.

Nutrition per serving

• kcal: 186
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 15 g