Another no brainer for you guys - roast some veggies, throw in a blender and voila, hot fresh soup. This feels like fall and winter in a bowl. There is nothing better than having it with a [DF] grilled cheese, or maybe a chicken quesadilla on the side. Or if you want it super simple, a little pumpkin seeds on top. Either way, this is worth the 30 minutes of cook time.
I start by roughly chopping a two sweet potatoes, one large carrots and a large parsnip. Place on a lightly oiled baking sheet. Then mince one garlic clove (about 1 teaspoon) and put on top of the veggies. Drizzle with a little more olive oil and season with salt and pepper. Put it in the oven at 375 degrees for about 30 minutes. Give it a good shake and flip halfway through.
Remove the veggies from the oven and put into your high speed blender. Mine has a soup setting so I'll use that to blend it - or you could always blend and heat it back up on the stove top in a saucepan. Add 1.5 cups of broth (I like to use a low or no sodium veggie) and 1.5 cups of almond milk. Add in 1 teaspoon dried minced onion, 1 tablespoon of nutritional yeast and salt and pepper to taste. Blend on high for 3 minutes and serve. That. Is. It. Promise.
Roasted Veggie Soup [vegan/gf]
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients
2 sweet potatoes
1 large carrot
1 large parsnip
1 teaspoon minced garlic
Drizzle of olive oil
1 teaspoon minced onion
1.5 cups almond milk
1.5 cups low/no sodium broth
1 tablespoon nutritional yeast
Salt and pepper to taste
Directions
Pre-heat oven to 375 degrees.
Roughly chop vegetables and place on baking sheet. Mince 1 teaspoon garlic (about 1 clove) and put on top of the veggies. Drizzle with olive oil, salt and pepper to taste and bake for 30 minutes, flipping veggies about halfway through.
Remove veggies from oven. Place into high speed blender. Add remaining ingredients and blend on high for 3 minutes.
If not using a high speed blender with a soup setting, heat back up on stove before serving.
xx
Rita