Roasted Vegetable Soup
A comforting and nourishing blend of roasted vegetables and creamy coconut milk, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Global
- Diet: Vegan
Ingredients
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, etc.)
- 1 can coconut milk
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 onion, diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: Fresh herbs such as thyme or basil
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the mixed vegetables by tossing them with olive oil, salt, and pepper.
- Roast the vegetables on a baking sheet for about 20-25 minutes.
- Sauté the diced onion and minced garlic in a large pot over medium heat until translucent, about 5 minutes.
- Combine the roasted vegetables, vegetable broth, and coconut milk in the pot.
- Simmer the mixture for about 10 minutes.
- Blend the soup until smooth using an immersion or regular blender.
- Adjust seasoning with additional salt, pepper, and herbs if desired.
- Serve warm.
Notes
For chunkier soup, reserve some roasted vegetables and do not blend all of it.
Find it online: https://easytocooknow.com/roasted-veggie-soup/