I love the intense flavour vegetables get when you roast them in the oven, especially when you add a mixture of balsamic vinegar, dark brown sugar and olive oil. And the great news is once you're done peeling and chopping the veggies, the oven takes care of the rest.
- Plum Tomatoes - 500g/ 1 lb chopped in halves
- Red Bell Peppers - 1 roughly chopped
- Orange Bell Peppers - 1, roughly chopped
- Red Onions - 2, roughly chopped
- Leek - 1, chopped in 1cm/1inch slices
- Eggplant/Aubergine - 1, roughly chopped
- Garlic Cloves - 3, roughly chopped
- Thyme - 1 tsp.
- Oregano - 1 tsp.
- Vegetable Stock - 1.25L/5 cups
- Lime - to taste
- Sea Salt & Pepper - to taste
- Olive Oil - 2 tbsp.
- Balsamic Vinegar - 1 tbsp.
- Dark Brown Soft Sugar - 2 tbsp.
Preheat the oven to 200C/400F. Peel and roughly chop the vegetables and place them into a roasting tin. Mix 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 2 tablespoons of dark brown sugar, 1 teaspoon of thyme and 1 teaspoon of oregano. Drizzle the mixture over the vegetables and make sure all pieces of vegetables are covered. Transfer the roasting tin to the oven. Roast the vegetables for 35 minutes, or until they are tender and golden-brown.
Heat the vegetable stock in your stockpot and add the roasted vegetables. Once boiling reduce the heat and simmer for 10 minutes. Turn off the heat and let the soup cool down for a few minutes. Purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.
Return the soup to a clean pan, and season to taste with some freshly ground sea salt, pepper and lime. Serve with a warm and crusty piece of bread.