| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 11g | 2g | 28g |
| sugars | fibre | protein | salt |
| 12g | 6g | 5g | 0.3g |
Our Roasted Vegetable Soup with Marjoram is a heart-warming dish that’s sure to tickle your palate. A symphony of the garden’s bounty, this Roasted Vegetable Soup with Marjoram captures the essence of nutritious eating with a delicious twist. The diverse mix of vegetables can soothe the most stressed soul, while the marjoram adds a unique, aromatic touch that immerses you in a wave of flavor. The dance of the sweet potatoes, bell peppers, eggplant, zucchini, yellow squash, and carrots in a sea of tasteful broth reminisces the Southern stove-top stories I have grown up with, with a unique nod to my coastal heritage. It’s a spoonful of comfort I never grow tired of sharing and a nutritious feast that keeps up with the active lifestyle that surfing demands.
A Healthful Bounty
The vibrant array of vegetables in this soup contribute a vast range of vitamins, minerals, and fibres essential for a healthy diet. The sweet potatoes are high in Vitamin A and the bell peppers, a rich source of Vitamin C. Eggplants, zucchinis, and yellow squashes introduce a good helping of dietary fibre, while carrots convey an impressive display of beta-carotine. Garlic and onions on the other hand, are known for their powerful antioxidant properties. Olive oil, a staple in heart-healthy Mediterranean diets and a key ingredient of this recipe, contributes healthy fats to complete the nutrition profile of this soup.
A Complement To Any Meal
My Roasted Vegetable Soup with Marjoram is not only a stand-alone stunner, but can also be a star on a multi-course menu. Have it as a warm prelude on a chilly day or pair it with a chilly salad, like this Simple is best Kale Salad from Bon Appétit. Served with a crusty loaf of bread, it works great as a light lunch. This soup can play the supporting role to a fish or poultry entrée, reminiscent of a classic Southern meal with a modern twist. Whether you’re feeding the family or simply need some kitchen therapy, there’s a unique pleasure in diving into a bowl of this Roasted Vegetable Soup with Marjoram.
It is dishes like this, a perfect blend of tradition and modernity, which make cooking a joy for me. The colourful array of vegetables takes me back to sunny days spent picking fresh produce from my grandmother’s small but plentiful vegetable garden. The dash of marjoram – a spice my mom loved experimenting with – brings in a modern, gourmet edge, mirroring my journey from a heritage-rich home cook to where I am today. It’s a dish that tells a story – a story that I hope will now find a place in your kitchen and your hearts.
What You’ll Need
- 2 cups of diced sweet potatoes
- 1 cup of red bell peppers, chopped
- 1 cup of yellow bell peppers, chopped
- 1 large eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 carrots, peeled and diced
- 4 tablespoons of olive oil
- 6 cups of vegetable broth
- 3 cloves of garlic, minced
- 1 large onion, diced
- 1 can of diced tomatoes
- 2 tablespoons of fresh marjoram, chopped
- Salt, to taste
- Pepper, to taste
- Optional: a loaf of crusty bread for serving
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, combine the sweet potatoes, bell peppers, eggplant, zucchini, squash, and carrots. Drizzle with 2 tablespoons of the olive oil and sprinkle with a generous pinch of salt and pepper. Toss until all the vegetables are well coated.
Step Two
Place the vegetables on a large baking sheet in a single layer. Roast for about 45 minutes, or until the vegetables are golden brown and tender.
Step Three
While the vegetables are roasting, heat the remaining 2 tablespoons of olive oil over medium heat in a large pot. Add the onion and garlic and cook until they become translucent – this should take about 5 minutes.
Step Four
Pour the vegetable broth into the pot. Increase the heat to high and bring the broth to a boil. Reduce the heat and let it simmer.
Step Five
Once the vegetables are done roasting, add them to the pot along with the diced tomatoes and marjoram. Continue to simmer the soup for another 15 minutes, allowing all the flavors to meld together.
Step Six
Taste the soup and add more salt or pepper if needed. Optional: Serve the soup hot with a slice of crusty bread on the side. Enjoy your Roasted Vegetable Soup with Marjoram!
