Food editor Elisabeth Tatter: My recipe of the week: roasted vegetable soup from the oven

    Hello, welcome to my kitchen. I'm Elisabeth, food editor at Freund. I love delicious food and I like trying new recipes. Recently, every week I've been inviting you to visit me in my kitchen - or take a look at my foodie inspiration folder (yes, it's real) - and share my recipe of the week with you. Be it a quick everyday meal after work, a delicious cake for the weekend, an innovative creation or a brand new food trend that I just discovered.

    Recipe of the week: Roasted Vegetable Soup

    At the moment everyone has a cold - no matter where you look or who you talk to, everyone has a cold, complains of runny noses and a scratchy throat. Including me. And when you're sick, there's only one thing that helps:a warming, soothing soup.But especially when you're already sick, standing in the kitchen for a long time is usually the last thing you want to do. But luckily there are recipes that can be made in no time and without a lot of work, like this one that I came across on Pinterest. It iseasy to make and sounds heavenly delicious– and without much effort.

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    The secret behind the delicious taste and little effort? The vegetables for the soup will befried in the oven,which gave him a particularly large numberroasted aromasand saves us from stirring – a win-win situation. And the flavors are exactly to my taste: sweet potatoes and carrots provide a creamy, earthy sweetness, tomatoes give a fresh touch, as do the peppers - rounded off with a little cream, you get one of thesecreamy soupexactly how I like it best. ThisI definitely have to try it out!

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    Soul Warmer: The recipe for the roasted vegetable soup

    Ingredients for 5 servings:

    • 3 onions
    • 3 Paprika
    • 500g sweet potato
    • 500 g carrots
    • 6 tomatoes
    • 3 cloves of garlic
    • 5 rosemary sprigs
    • Salt, pepper
    • 2 tsp Italian herbs
    • 4 tbsp olive oil
    • 800 ml vegetable broth
    • 100 ml Sahne

    Preparation:

    1. Preheat the oven to 175 degrees and prepare two baking trays.
    2. Prepare vegetables. To do this, peel the onion and cut it into coarse wedges. Wash and clean the peppers and cut them into coarse wedges. Peel the sweet potatoes and carrots and cut them into coarse pieces. Wash tomatoes and cut into large pieces. Spread everything on the baking sheets.
    3. Spread unpeeled garlic and rosemary sprigs on the trays. Sprinkle salt, pepper and Italian herbs and drizzle everything with olive oil. Mix everything together and cook in the oven for 25 minutes.
    4. After 25 minutes, remove and stir. Then roast for another 20-25 minutes until everything is soft and caramelized.
    5. Remove the rosemary from the cooked vegetables and squeeze the garlic out of the skin. Pour all the vegetables into a pot with the broth and puree until smooth using a hand blender.
    6. Finally, stir in the cream, bring to the boil briefly and season with salt and pepper. And soup is ready!

    Tipp:Creamy soups are particularly delicious when served with a little crème fraîche and croutons.