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Recipe by My Kosher Recipe Contest

Roasted Orange Soup

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Roasted Orange Soup
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours, 45 Minutes
Diets

No Diets specified

Submitted by Rifi Bleichman

 

A delicious medley of vegetables roasted to perfection to make a feel-good soup everyone in your family will love.

Ingredients

Main ingredients

  • 3 carrots, peeled and diced

  • 2 sweet potatoes, peeled and diced

  • Small butternut squash (buy pre-cut to save a lot of time)

  • 1 onion, diced

  • 1-2 leeks, washed well and chopped

  • 6 garlic pieces

  • 2 zucchini, chopped

  • Olive oil

  • Salt

  • Pepper

  • Garlic powder

  • Umami Spice

  • 1 tbsp Hawaij spice blend

  • 8 cups water

Directions

Prepare the Soup

1.

Preheat oven to 375F.

2.

Chop 3 carrots, two sweet potatoes, small butternut squash (I buy the pre-cut to save a lot of time), onion, leek, 6 garlic pieces, and zucchini. Place on roasting pan. Drizzle olive oil, salt, pepper, garlic powder and umami seasoning and a little hawaij. Roast at 375F for 45 minutes.

3.

Pour everything into a soup pot and add 8 cups of water, salt, pepper and a tbsp of hawaij spice. Bring to boil and then simmer for an hour and a half. Blend when cooled.

Recipe tags

butternut squash carrots courgettes garlic hawaij leeks my kosher mykosher mykosher.com orange soup Rifi Bleichman roasted vegetables roasted veggies soups sweet potatoes vegetable soups zucchini zucchinis
Roasted Orange Soup

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