I make this soup in 2 basic variations, one as a simple roasted vegetable soup and one with the addition of some very tasty turkey sausage meatballs. I generally use vegetable stock when not adding the meatballs and chicken or turkey stock when adding the meatballs. Either version is very good and when sweet corn is in season, I grill a couple of cobs on the barbecue and cut the kernels off the cob to make a delicious addition to the soup as well.
1 large red onion, diced
6 cloves minced garlic
4 tablespoons olive oil
3 large carrots cut in sticks or coins
2 large parsnips cut in sticks or coins
½ fennel bulb, diced
1 cup fresh or frozen green peas
2 large roasted red peppers
2 large tomatoes diced
2 tbsp dry oregano or basil
4 tbsp savoury
Salt and pepper to season
1/2 tsp cayenne pepper (optional)
18-24 pre-cooked turkey sausage meatballs (recipe follows)
Toss together the onions, garlic, olive oil, carrots, parsnip and fennel. Season the vegetables with salt and pepper and bake in a single layer on a cookie sheet for about 20-25 minutes.
Add the roasted vegetables to the vegetable or chicken stock along with the dried herbs and cayenne pepper if desired. Simmer for about 10-15 minutes before adding the peppers, peas and tomatoes (and corn if desired). (If adding cooked meatballs, add them at this point as well) Simmer for another 15 minutes and taste for final seasoning with salt and pepper before serving.