Description
A delightful soup made with roasted vegetables, blended for a comforting and hearty meal.
Ingredients
- 2 cups assorted vegetables (carrots, bell peppers, zucchini, or seasonal veggies)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 diced onion
- 2 minced garlic cloves
- 4 cups vegetable broth
- 1 can coconut milk
Instructions
- Preheat your oven to 400°F (200°C).
- Dice the assorted vegetables into even pieces.
- Spread the chopped vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast in the oven for 25-30 minutes until tender and golden.
- In a large pot, heat on medium and sauté the diced onion and minced garlic until softened, about 4-5 minutes.
- Once veggies are roasted, add them to the pot along with the vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for 10 minutes.
- Stir in the coconut milk and use an immersion blender to puree until smooth.
- Taste and adjust seasoning as needed. Serve hot and garnish with fresh herbs or croutons.
Notes
Perfect for meal prep and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Vegetarian