Description
A warm and comforting Roasted Vegetable Soup made with seasonal mixed vegetables and fragrant vegetable broth.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, potatoes, onions, bell peppers)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (220°C).
- Chop your mixed vegetables into even-sized pieces and spread them onto a baking sheet.
- Drizzle the vegetables with olive oil, then season with salt, black pepper, thyme, and garlic powder. Toss them to coat thoroughly.
- Roast the vegetables in the oven for 25-30 minutes, until they turn tender and caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, then bring the mixture to a simmer over medium heat.
- Use an immersion blender to puree the mixture to your desired soup consistency.
- Stir in the lemon juice before serving warm.
Notes
For added flavor, use seasonal vegetables and consider adding a splash of coconut milk for creaminess.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: soup, roasted vegetables, vegan, comfort food, healthy recipes
