Roast Vegetable and Ham Soup

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A delicious roast vegetable soup with a subtle smoky and sweet flavour.

A delicious roast vegetable soup with a subtle smoky and sweet flavour.

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This is a delicious, warming soup recipe that will satisfy your taste buds and give you that lovely cosy feeling inside that only a hot bowl of soup is capable of. The soup is packed with fibrous vegetables - like sweet potato - which will help keep hunger pangs at bay. The smoked ham adds a delicious meaty texture and it boosts the protein content too.  

Nutrition Facts

Servings 4


Amount Per Serving
Calories 188
% Daily Value *
Total Fat 6g10%
Total Carbohydrate 26g9%
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields4 Servings
Prep Time2 minsCook Time1 hrTotal Time1 hr 2 mins
Part 1
 3 peppers
 2 garlic cloves
 2 sweet potatoe
 1 tbsp olive oil
 2 red onions
 1 carrot
 1 tbsp balsamic vinegar
Part 2
 5 slices of smoked ham
 700 ml stock
 1 can of chopped tomatoes
 2 tbsp mixed herbs
 Pinch of salt and pepper
Method
1

Preheat an oven to 250oc.

2

Roughly chop all of the ingredients in part one and add to a baking tray.

3

Drizzle the olive oil and balsamic vinegar over the veg and mix through.

4

Roast the vegetables in the oven for 40 minutes or until cooked. Be sure to give them a shake/stir half way through.

5

Once the veg is cooked, remove from oven and add to a large pan. Add the ingredients from Part 2 to the pan and simmer for 15 minutes.

6

After 15 minutes blend with a hand blender and serve.

Roast vegetable and ham soup recipe

Ingredients

Part 1
 3 peppers
 2 garlic cloves
 2 sweet potatoe
 1 tbsp olive oil
 2 red onions
 1 carrot
 1 tbsp balsamic vinegar
Part 2
 5 slices of smoked ham
 700 ml stock
 1 can of chopped tomatoes
 2 tbsp mixed herbs
 Pinch of salt and pepper

Directions

Method
1

Preheat an oven to 250oc.

2

Roughly chop all of the ingredients in part one and add to a baking tray.

3

Drizzle the olive oil and balsamic vinegar over the veg and mix through.

4

Roast the vegetables in the oven for 40 minutes or until cooked. Be sure to give them a shake/stir half way through.

5

Once the veg is cooked, remove from oven and add to a large pan. Add the ingredients from Part 2 to the pan and simmer for 15 minutes.

6

After 15 minutes blend with a hand blender and serve.

Roast Vegetable and Ham Soup