This light easy and to digest soup is made from roasting courgettes, red onions, sweet peppers, garlic and mushroom roasted with the Mediterranean flavours of oregano, marjoram and basil. Roasting develops and intensifies the flavour of the vegetables further.
Use a fat which can withsatnd the higher temperature of roasting like clarified butter (ghee) or coconut oil. Do not use polyunsaturated or monounsaturated oils to roast as they are heat sensitive. For the liquid base use homemade vegetable or bone broth, which is packed with alkalising bone-supporting minerals.
1 sweet pepper
1 red onion
5-6 cherry tomatoes
1 cup mushrooms
4-5 cloves garlic
3 cups of bone broth or vegetable broth
1 tablespoon organic butter ghee or coconut oil
Unprocessed salt such as Celtic sea salt or Himalayan salt to taste (optional)
Spices of choice, I used black pepper (optional)
Dried herbs of choice, I used oregano, basil and marjoram (optional)
- Wash vegetables, peel garlic and chop sweet pepper, courgette, mushroom and onion into medium pieces
- Line a roasting pan with baking parchment and lay all of the vegetables out thinly
- Melt ghee and pour over the vegetables
- Sprinkle dried herbs and seasonings of your choice (I used oregano, marjoram, basil, some black pepper and a little Himalayan salt) over the vegetables.
- Roast vegetables at around 180C in the oven until juices are released and they have some colour.
- Place the roasted vegetables into a pan, add 3 cups of broth and some salt to taste.
- Bring the soup to the boil the turn down the heat and simmer for around 5 minutes
- Blend soup and check seasonings. Add more if required
A little virgin olive oil may be drizzled on top for extra flavouring when serving