Step by Step – Roast Vegetable Soup Recipe

As the cold weather approaches so does the aptly named “soup season”.  So over the next couple of months I will be sharing with you some of my favourite recipes and perhaps experimenting with a few new soups along the way.

The first one of the season is a simple roast vegetable soup. I got the original recipe from and decided to change a few ingredients.

Note – Makes 2.5 litres of soup (just over 2 quarts)

  • 1 butternut squash
  • 2 parsnips
  • 2 carrots
  • 1 onion
  • 1 sweet potato
  • 1 clove of garlic
  • 1 tin of coconut milk
  • a dash of olive oil
  • a few dashes of Worcestershire Sauce
  • salt and pepper to taste

While the oven is heating up to 200º I start to prepare the vegetables.  Then we give the sweet potato, parsnips and carrots a wash (leaving the skins on).

Next we peel the skin off the onion and cut it in half. Also, cut the butternut squash in two, scoop the seeds out and give all the vegetables a little drizzle of olive oil.

To begin cooking I laid the vegetables on a pan or baking tray. To minimise mess, I used a sheet of tin foil on the bottom of the pan, then put them into the oven on a middle shelf.


After 25 minutes I turned them over and added the garlic, I didn’t want to add this at the beginning as the garlic could burn and become bitter.


After a further 20 minutes the vegetables were ready to take out of the oven.  I put the vegetables to one side and let cool for 10 minutes before taking the skins off (as they are super hot).

The reason I leave the skins on during the cooking process is to make crisps to accompany the soup, but of course this is optional. To make the crisps I put the skins back in the oven for a further 10 minutes, depending on how thick they are this could take longer so I’d recommend keeping an eye on them and check every 5 minutes.


The last stage involves placing all of the cooked vegetables (excluding the crisps) into a blender. If like me you only have a hand blender, simply put the vegetables into a food processor to start with, then transfer to a lager bowl to blend.

I then added the tin of coconut milk, salt, pepper and a few splashes of Worcestershire Sauce and blended it all up. The mixture was a little on the thick side so I added a few cups of water to thin it out slightly. The ingredients I used made for a lot more soup that I had anticipated so I put it into portions and froze the rest for a later date.


The soup had a nice sweet taste to it but lacked a certain amount of flavour, I think if I was going to make this again (which I will) I would use some stronger spices and also try switching the coconut milk for some rich chicken stock.

  • Blonde John from the box factory
    October 30, 2015

    Hey Charlotte, I think the reason your soup was lacking flavor is mainly because you thinned it with water. I’d leave the coconut milk in and add chicken stock instead of water, preferably thick, homemade chicken stock if possible. Also, make sure you’ve added enough salt. A large pot of soup like that will require a substantial amount. As for spices, any of the typical fall spices would work well (cinnamon, cardamom, allspice, nutmeg, clove, maybe even ginger) and you might try some orange zest. I know it sounds a little strange but I think it would add a lot of interest. Toasted and maybe even candied pumpkin seeds on top could be a nice final touch as well.

    • Average Jane
      November 13, 2015

      You sound like you have some interesting recipes up your sleeve John! With this recipe I think i’d remake it using only chicken stock, the coconut milk just didn’t seem to work very well on my palette even though I love coconut milk in general.

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