The power of roastingThis roasted vegetable soup is proof that sometimes the simplest ingredients make the most satisfying ...

Clear out the crisper drawer and make a healthy and comforting meal all at once! Roasted vegetable soup is the ideal way to ...

This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket. Preheat the oven to 200C/180C Fan/Gas6. Place the vegetables and garlic in a ...

Serve with a slice of whole-wheat baguette to swipe up every last drop of sauce. This roasted vegetable soup uses a diverse and delicious array of vegetables, like sweet potato, leeks and ...

The key to getting a flavorful, filling vegetable soup is to use lots of fresh herbs, a variety of veggies and pasta or beans to bulk it up. We love Provençal vegetable soup, made with navy beans ...

Simmer for 10 minutes. Add your roasted vegetables to the pot, then using a hand-held blender, blitz until creamy and smooth. Ladle into warmed bowls and garnish with a few fresh basil leaves and ...

Toss well so each chunk is lightly coated. Roast for 30-40 minutes, tossing occasionally, or until the vegetables are fully cooked and starting to caramelize at the edges. Serve immediately.

Place into the oven to roast for 25-30 minutes ... of cream in the centre and a small pile of vegetable crisps placed over the top. The soup can be frozen or kept in the fridge for a few days.

These seven quick recipes are proof that you don't need hours in the kitchen to enjoy something delicious and nourishing.

Carrots are such an easy vegetable to include regularly because ... Roasting them really brings out their sweetness in this warming autumn soup.