Easy Healthy Roasted Vegetable Soup

An easy to make Healthy Roasted Vegetable Soup. A simple recipe that's packed with freshly roasted seasonal vegetables!

Easy Healthy Roasted Vegetable Soup
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 minsDifficultyBeginnerYields1 Serving
 1 eggplant, cut in half and remove stem
 0.50 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 tbsp olive oil
 Salt and pepper, to taste
 5 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
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.

CategoryCuisine,
Rating
Share

Ingredients

 1 eggplant, cut in half and remove stem
 0.50 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 tbsp olive oil
 Salt and pepper, to taste
 5 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

Directions

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.

Easy Healthy Roasted Vegetable Soup

Leave a Reply