Roasted Vegetable and Feta Soup

Yield: 4 bowls
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Serving: For 4 People

Roasted Vegetable and Feta Soup

By Bonita's Kitchen April 21, 2024

Hi and welcome to our website!

If you are looking for a tasty roasted vegetable soup you need to check out this short video tutorial on how to make ours!!

This soup is not only healthy for you it is very tasty!!!

Comfort food in a bowl!!!!

This is a soup our youngest son and his wife enjoys making lots!

So I wanted to share it with you and talk a little about what goes in it and how amazing it tastes.

You can use the vegetables you have available in your house for this soup. Also if you don't have fresh garlic use powdered or minced. The ginger is better fresh and the feta is a must unless you don't like feta.

After adding everything to the pan lined with parchment paper. Roast the veggies in a preheat oven of 425ºf for 45 minutes or until golden brown.

We hope you are excited to make a delicious batch of our son's Roasted Vegetable and Feta Soup. This is comfort food soup with a nice hot and warm taste.

Full of flavour and to good to eat!!

https://www.bonitaskitchen.com/cookbook

BUBBLY FISH BAKE — **Our cookbooks, Traditional Newfoundland Cooking and Recipes and A Little Taste of Home.**

Please continue on to our recipe and more food photos to get started on your soup today!!

Ingredients

Sweet potato or Yam - 1 medium
Carrots - 3 each
Onion - 1 large
Fresh Garlic - 1 bulb
Fresh Ginger - 1 chuck
Feta cheese - 1 block
Chicken or vegetable broth - 4 cups
Sea salt - ½ tsp
Pepper - ½ tsp
Onion powder - ½ tsp
Thyme - ½ tsp, fresh or dried
Olive oil - drizzle as needed

Instructions

Peel and chuck your sweet potato, onion and carrot, place on a roasting pan and topped with a drizzle of olive oil.

Season veggies with sea salt, pepper and thyme, then place a block of feta in the middle of pan. Then cut the top off a whole bulb of garlic leave the skin on and place on the pan. Cut the chuck of ginger in half removing the skin and put on the pan as well.

Preheat the oven to 425ºF and place the roasting pan in the oven on the middle rack for 45 minutes to get a nice golden brown roasting.

When ready remove from oven toss all veggies, feta and ginger in a mixing bowl, pinch the garlic out of the bulb into the bowl mix together with a blender or hand held mixer.

Add chicken or vegetable broth gradually while mixing together until creamy, pour into a saucepan to reheat.

Serve hot or cold and with a tasty batch of rolls or sandwich.

Bonita’s Tips:

Roasting the vegetables locks in those nutrients.

Roasting the feta softens the cheese and makes this soup nice and creamy.

Roasting the garlic in the bulb softens the cloves and turns it into a paste.