Roasted vegetable soup

After Rice varieties and Roti/Naan/Indian flat bread with side dishes, I thought of making a thick, nourishing soup as a meal in its own right for an ideal dinnertime choice.We can call this a Minestrone, a thick mixed vegetable soup,as it is prepared using almost all seasonal vegetables. My daughter's  idea of roasting all the vegetables in the oven added delicacy to the soup. Roasting the vegetables really gives a wonderful depth of flavor.We used many vegetables that were available in the fridge.So use of the vegetable is one's wish and the quantities can be adapted depending on what's in season.Here is the recipe for "roasted vegetable soup".

INGREDIENTS

Carrot	2 no
Potato	2 no
Beans	50 gm
Zucchini	2 no
Onion	2 no (medium)
Tomato	2 no
Brinjal	1 no
Broccoli	Few heads
Cauliflower	Few heads
Butternut Squash	1 (small)
Bell pepper/capsicum	1 no
Green chilli	4 no
Ginger	2” piece
Garlic	6 cloves
Olive oil	2 tblsp
Vegetable broth	3 cups
Salt	To taste
Pepper (freshly ground)	2 tsp
Sour cream	To serve
Shallots/pearl onion	For garnish

METHOD 

Preheat the oven to 425o F.
Peel potato,butternut squash,zucchini,carrot. Cut carrot, potato into thick rounds.
Cut butternut squash, zucchini, brinjal into rounds.
Quarter the onion and tomato and  cut other vegetables.
Spread the vegetables in a single layer in two baking sheets/trays.
Place the hard vegetables in a sheet and place other vegetables which leave water when salt is added, in a tray separately for roasting.

Spread even the slit green chillies, ginger and garlic cloves. 

Smear olive oil to coat the vegetables.

Sprinkle salt.

Sprinkle dry herbs like thyme, rosemary and bay leaves if you wish on potato and carrot.

Roast for 50 minutes until tender.

Remove and transfer to a bowl.

When cool, transfer  a little quantity at a time to a food processor/blender and process using the vegetable broth,  for few minutes untill thick and smooth.

Repeat in batches till all the  roasted vegetables are completed.

Return the soup to the pan to heat through.
Adjust consistency by adding more broth.

Season and serve with a swirl of sour cream and cut shallots.

The nutritious soup packed with health-giving vegetables is ready.