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Easy Healthy Roasted Vegetable Soup

Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

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

Easy Healthy Roasted Vegetable Soup

 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

Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.


Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.


Drizzle the olive oil over top and sprinkle with salt and pepper.


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.


Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.


Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.


Simmer for about 10-15 minutes and then turn off the heat.


Add the coconut milk (or half and half) and puree until smooth.


Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.

Nutrition Facts

Serving Size 8 servings

Servings 1

Amount Per Serving
Calories 221
% Daily Value *
Total Fat 12g19%

Saturated Fat 6g30%
Cholesterol 5mg2%
Sodium 269mg12%
Potassium 937mg27%
Total Carbohydrate 24g8%

Dietary Fiber 6g24%
Sugars 12g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.