Roasted Vegetable Soup
A rich, hearty, dairy-free creamy vegetable soup
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Servings: 6
Calories: 216kcal
Ingredients
- 8 ounces cauliflower florets
- 3 medium carrots
- 1 medium parsnip
- 1 medium sweet potato
- 2 large shallots
- 3 medium garlic cloves unskinned
- 2 tablespoons olive oil divided
- 1/2 teaspoon kosher salt plus extra to taste
- 1/8 teaspoon ground pepper
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cumin
- 1/2 teaspoon curry powder
- 5 cups vegetable stock or chicken or beef
- 28 ounces fire-roasted tomatoes
- 15 ounces cannellini beans drained and rinsed
Instructions
- Preheat the oven to 425°F and set the oven rack to the lower position. Line a baking sheet with parchment paper for easier cleanup.
- Peel the vegetables. Cut the cauliflower florets, carrots, parsnip, sweet potato, and shallots into similar-sized pieces, about 1 1/2 inches. Leave the skin on the garlic cloves. Place all of the vegetables and garlic in a large mixing bowl.
- Drizzle one tablespoon of olive oil and the salt, pepper, turmeric, cumin, and curry powder over the vegetables. Toss well to coat the vegetables with the spices. Lay the vegetables in a single layer on the prepared baking pan.
- Roast the vegetables for 20-25 minutes, turning once or twice until they are tender and develop brown spots.
- Remove the skins from the garlic by squeezing each clove gently. In a stockpot or Dutch oven, add the garlic, roasted vegetables, stock, canned tomatoes, and beans. Bring the soup to a boil, cover, reduce the heat to medium-low and simmer for about 20 minutes or until the vegetables are very tender.
- Puree the soup with an immersion blender or with a high-speed blender. See note below for blender.
- Taste the soup and add extra salt or spices to taste.
Notes
You can roast the vegetables and garlic in advance and prepare the soup when ready.
If using a blender to puree this soup, blend it in batches, filling the jar only halfway. Remove the cap from the lid to let steam escape.
Store leftover soup in the refrigerator for up to three days or in the freezer for up to three months.
Nutrition
Calories: 216kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1391mg | Potassium: 477mg | Fiber: 9g | Sugar: 10g | Vitamin A: 11389IU | Vitamin C: 29mg | Calcium: 129mg | Iron: 3mg
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