Roasted Mediterranean Vegetable Soup
Serves 1
Directions
- 1Cut the yellow zucchini into thin semi-circles and lay them in a baking tray.
- 2Chop the eggplant into even-sized cubes and add them to the baking tray.
- 3Chop the French courgette and asparagus and add them to the baking tray.
- 4Chop the green tomatoes and add them to the baking tray.
- 5Season the vegetables in the baking tray with salt, black pepper, oregano, chili powder, and extra virgin olive oil.
- 6Bake the vegetables in the oven at 220 degrees Celsius for about 30 minutes.
- 7Peel and chop carrots, celery, and shallots.
- 8Chop three cloves of garlic.
- 9Chop parsley, fresh oregano, rosemary, and thyme for later use.
- 10Sauté the chopped carrots, celery, and shallots with olive oil and salt in a pot.
- 11Add tomato paste to the pot once the mirepoix has softened and let it roast off.
- 12Add thyme, rosemary, and oregano to the pot and deglaze everything with white wine, ensuring all alcohol cooks off.
- 13Add the roasted vegetables from the baking tray to the pot and let it simmer with 700ml of chicken stock.
- 14Blend the soup in the pot until it's a smooth liquid.
- 15Add chopped parsley to the soup and mix to finish.
- 16Taste and correct the seasoning of the soup.
- 17Plate the soup and garnish with feta cheese, smoked Maldon salt, and a sprig of parsley.
Ingredients
- yellow zucchini
- 1 eggplant
- French courgette
- asparagus
- 2 green tomatoes
- salt
- black pepper
- oregano
- chilli powder
- extra virgin olive oil
- carrots
- celery
- shallots
- 3 garlic cloves
- parsley
- fresh oregano
- rosemary
- thyme
- tomato paste
- white wine
- 700 ml chicken stock
- feta cheese
- smoked Maldon salt
Equipment
baking trayovenpotblender