You know those viral roasted veg soups and sauces that are taking the internet by storm.. the ones where fresh veg is smothered in oil, roasted and then puréed into an oil-laden dish?
Fear not, oil-free vegans, because the oil is absolutely NOT necessary!
To a heavy lidded pan or pot layer sliced or diced onions + any other veg you happen to have on hand. Cover and roast until soft.
If you want caramelization, roast @ 425 degrees. If you prefer a lighter finished product without caramelization, roast @ 325 degrees. Actual cook time depends on volume of food and weight/tightness of the lid. Enameled cast iron works best.
IF by the time the veg is done some has stuck to the pot, simply return the lid to the pot and let it rest undisturbed for 30-60 minutes, then uncover and give it all a good toss. At higher cooking temps the onions and some of the veg will have seemingly magically caramelized whilst in the oven.
To finish, purée in blender or using an immersion blender, adding liquid, spices and seasonings as desired for soup, sauce, etc.
Shown: roasted butternut squash and apple soup.
