If you have a couple sheet pans handy, a supply of maybe-wilty veggies in the fridge, some vegetable stock and a bit of coconut milk around- this is the ultimate fall soup recipe. So healthy, wholesome and fresh and seriously good!!
Hope you love it!
Roasted Vegetable Soup
Course: MainDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
50
minutesCalories
300
kcalIngredients
2 bell peppers, sliced
2 medium zucchini, sliced
5 large carrots, peeled and chopped
1 large onion, quartered
1 head cauliflower, chopped into large florets
2 medium sweet potatoes, peeled and diced
3 tablespoons olive oil
salt and pepper, to taste
6-7 cups vegetable stock
1 cup coconut milk
pumpkin seeds, dollop of plain yogurt for serving
Directions
- Preheat oven to 400 degrees F and prepare two large baking trays with parchment paper
- Arrange all the veggies on the sheet pans in single layer, drizzle with olive oil and sprinkle of salt and pepper
- Roast in oven until sweet potatoes are fork-tender (about 30-40 minutes) then transfer all the vegetables to a large pot over medium heat and add the vegetable broth.
- Allow to boil gently then lower the heat and let simmer for about 15 minutes.
- Add coconut milk and then, using immersion blender, puree until smooth. (If you don’t have an immersion blender you can pour everything into a regular blender and blend smooth that way as well)
- Serve with your favourite garnish. Stores well in fridge for 3 days, or you can freeze for longer.