Easy Healthy Roasted Vegetable Soup

This easy healthy roasted vegetable soup is a simple, 2-step recipe that’s full of freshly roasted seasonal greens! it’s filling, healthy, circle of relatives-pleasant, and can be crafted from scratch in much less than one hour!

This clean healthful roasted vegetable soup couldn't be less difficult to make – actually roast the vegetables on two sheet pans with a touch of olive oil, salt and pepper, till they’re first-rate and caramelized (this is wherein that scrumptious roasted flavour is available in!!). upload them to a pot together with your favored vegetable or chicken stock to simmer and also you’re essentially done! it’s so easy!

Easy Healthy Roasted Vegetable Soup

We adore to revel in this smooth healthy roasted vegetable soup on cool days with a dollop of coconut yogurt and some clean herbs on top. it’s brilliant filling and it eats like a meal, and it’s also a top notch way to get in all those servings of greens we should all be eating every day. and the quality component? it’s completely youngster-friendly too!

I am hoping you like this easy healthful roasted vegetable soup recipe as a lot as we do! allow me recognise in the comments beneath, what’s your favored manner to experience sparkling farmer’s market vegetables? i’d like to understand!

Easy Healthy Roasted Vegetable Soup

INGREDIENTS:

  • 1 eggplant, cut in half and remove stem
  • 1/2 head cauliflower, cut into large florets
  • 2 onions, quartered
  • 2 red bell peppers, halved
  • 4 cloves garlic, peeled
  • 3 large tomatoes, quartered
  • 1 medium zucchini, cut into large chunks
  • 5 large carrots, peeled and roughly chopped
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 5 cups chicken or vegetable stock
  • 1 cup full fat coconut milk (or half and half, if you prefer)
  • your favourite dairy-free or dairy yogurt and fresh herbs for serving

INSTRUCTIONS:

  1. Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
  2. Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
  3. Drizzle the olive oil over top and sprinkle with salt and pepper.
  4. Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
  5. Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
  6. Allow the mixture to come to a low boil and reduce the heat until the mixture  begins to simmer.
  7. Simmer for about 10-15 minutes and then turn off the heat.
  8. Add the coconut milk (or half and half) and puree until smooth.
  9. Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.

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