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Easy Roasted Veggie Soup

Naturally healthy and vegan friendly this soup is packed with nutrition.
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Prep Time 15 minutes
Ingredients Method

Ingredients
  

  • 1 pint cherry tomatoes
  • 2 med red onions chopped
  • 2 heads garlic halved
  • 3 yellow or red peppers chopped
  • 4 carrots peeled and sliced
  • 4 zuchini sliced
  • 4 yellow squash sliced
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 2 tspn dried oregano
  • 2 cans lite coconut milk or vegetable broth adjust for desired thickness

Method
 

  1. Preheat and Prep. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Spread all chopped veggies and garlic halves evenly.
  2. Season and Roast. Drizzle veggies generously with olive oil. Sprinkle with salt, pepper and oregano. Roast for 35-45 minutes, until veggies are tender and edges slightly caramelized.
  3. Blend. Transfer roasted veggies (squeeze out soft garlic cloves) to a blender. Add coconut milk or vegetable broth gradually, blend in batches if needed until smooth.
  4. Heat and Adjust. Pour blended soup into a pot. Warm over medium heat, stirring occasionally. Taste and adjust seasoning with more salt, pepper or herbs as needed.
  5. Serve and Enjoy. Ladle into bowls.
  6. Optional: Drizzle with extra coconut milk, fresh herbs or a swirl of olive oil. Serve warm with crusty bread.