She then added the roasted vegetables into a blender with some boiling water, as she added: "My roasted soup recipe is made with seven different veggies and it will leave you feeling so good and ...
Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls. Drizzle with the basil oil and either grate or shave the parmesan with a vegetable peeler over the top.
Store your leftover vegetable soup in an airtight container in the fridge for up to three days. Vegetable soup freezes really well, too. FAQs about BBC Food ...