Roasted vegetable soup

Vellutata di verdure al forno from Liguria

You all know that I like soup in the winter. Really like it. It is absolutely the best thing, with some lovely crusty bread, to warm up the cold winter nights or to provide a healthy, satisfying lunch on a freezing, grey, dismal day. I  also adore roasted veggies, and chilli. So this dish, which combines them all, was a true discovery for me, and I think I pretty much lived on it for a couple of days.

Roasted vegetable soup
Roasted vegetable soup

This is also because I just bought a new blender and was dying to try it out lol!

You will need

a roasting tray full of veg (I used carrots, zucchini, shallots, garlic and baby tomatoes)
Rosemary
Olive Oil
Salt
Chilli Flakes
1 litre of vegetable stock

Simply chop the veggies up onto a roasting tray, sprinkle liberally with olive oil, salt, rosemary and chilli flakes, mix, and shove in the oven at 180°C until they look like this:

Roasted Vegetables
Yummmmmmmm

Shove all ingredients into a blender and whiiiiiiizzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz….

You’re done. Italian cooking is easy…

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