Description
This roasted vegetable soup is a delicious and healthy way to enjoy a variety of vegetables. It’s easy to make and perfect for any time of year!
Ingredients
Scale
- 2–3 cups broccoli
- 2 cups cauliflower
- 1 zucchini
- ½ medium yellow onion
- 1 cup kale
- 2 cups spinach
- ½ cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- 1 lemon, juiced
- 2 Tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt
- ¼ tsp black pepper
- 3–4 cups vegetable broth
- ½ cup unsweetened coconut milk (optional)
Instructions
- Preheat oven to 400℉ (200°C). Line a baking sheet or sheet pan with parchment paper and spray with cooking spray.
- Roughly chop the broccoli, cauliflower, zucchini, and onion. Add the vegetables to the sheet pan in a single layer and coat them with olive oil, cumin, paprika, garlic powder, salt, and pepper.
- Bake in the preheated oven for 30-40 minutes. Oven times will vary.
- When the vegetables are done roasting, remove them from the oven and set them aside.
- Sauté the kale in a pan on the stovetop with a little bit of olive oil on medium heat for a couple of minutes until it is almost done cooking.
- Add the spinach to the same pan and cook until both the spinach and kale are softened.
- Add the roasted vegetables, sautéed greens, fresh herbs, lemon juice, vegetable broth, and coconut milk (if using) to a high-speed blender or food processor. Blend everything until smooth using a spatula to push down the sides as needed.
- To heat the soup, pour it into a large pot and heat on medium heat until it starts to bubble, then lower to medium-low heat. If it’s too thick, add 1 more cup of vegetable broth or a little water.
- Hint: if you don’t have a high-speed blender, you can make this in a large soup pot instead! Follow steps 1-2 and add the roasted vegetables, greens, herbs, lemon juice, broth, and coconut milk (if using) to a pot. Heat on medium-high heat until boiling, and then lower the heat and blend it with an immersion blender.
Notes
- If you prefer a thicker soup, use less vegetable broth.
- This soup is great for meal prep and can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Oven roasted
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg