Roasted Veggies Soup

I love soup, especially in winter. And, happily for me, my Ayurvedic health practitioner has put me on a program in which I eat my main meal midday and have soup in the morning and often in evening. The lighter meals in the a.m. and p.m.are to help me detox and put my body back in balance. So I am n the hunt for good soup recipes. I found a book in Joann Fabrics for under $5.00, which I will review later in the month, but in leafing through the pages, I saw one for roasted veggie soup and decided to do my own recipe. (The picture is similar to other soups I have made using squash or sweet potatoes or yams, but the flavor is totally different.)

 

Depending on the veggies you use, the color of the soup may change.

Utensils: Cutting board & knife, large bowl, cookie sheet, soup pot, blender or food processor
Prep. Time: About 15 minutes
Cooking Time: About 20 minutes 
Categories: Vegan, Gluten Free, Sugar Free

Ingredients (Feel free to use other veggies that you like)

1/2 onion, sliced into crescents
organic bell peppers: yellow, orange, red (1/2 each), sliced into slivers
organic zucchini and/or yellow squash, cut lengthwise into “fat fingers”
one sweet potato or yam, peeled and cut into chunks
one white potato, peeled and cut into chunks
2-3 garlic cloves, peeled
olive or macadamia nut oil
salt & pepper to taste or other herbs of choice (ex. Trader Joe’s 21 Seasoning Salute)
soup stock or water

Directions (Preheat oven to 375 degrees)*

1. Prepare veggies as noted above and place in a bowl. Toss with a couple of tablespoons of oil and sprinkle on herbs. 
2. Place on an oiled cookie sheet (or piece of parchment lining the cookie sheet). Bake at 375 degrees for about 15- 20 minutes.
3. Turn oven to broil and broil for 2-3 minutes. Do not burn. Allow to cool.
4. Place about one cup water or soup stock in the food processor or blender and add about 1/2 the veggies. Blend to smoothness desired. Add more veggies to desired consistency. Heat and serve. Leftover veggies can be added to the soup or eaten as a separate side dish.

Note: I made twice as many veggies as I needed for the soup and ate half for my lunch, along with tofu I baked in the oven. While I ate my lunch, the rest of the veggies cooled off so I could puree them after lunch. Thus, I had two dishes: a lunch of tofu and veggies and a soup for later in the evening. I have not posted a yield, because if you use all the veggies for the soup, you will have enough for 4-6 servings, but I only used half the veggies for the soup and I eat big portions when it is my dinner.

*Just read the dangers of high heat in the oven, with a recommendation of about 300 degrees. This will mean the baking takes a little longer.

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