Roasted Green Vegetable Soup

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

½ head broccoli (cut into florets)

½ head cauliflower (cut into florets)

1 zucchini (chopped into cubes)

½ large onion

1 green tomato (halved)

1 medium potato (diced)

1 whole head garlic

3 tbsp olive oil

Salt and pepper (to taste)

2 tsp dried thyme

2 tsp dried rosemary

2 tsp paprika

½ can white beans (about 7.5 oz, drained and rinsed)

1 cup fresh spinach

½ cup fresh parsley leaves

2 cups vegetable broth

1 can coconut milk (~ 14 oz)

Extra coconut milk (for drizzling)

Extra olive oil (for drizzling)

Sourdough bread (for serving)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Vegetables: Arrange the broccoli, cauliflower, zucchini, onion, green tomato, potato, and whole garlic head on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, pepper, thyme, rosemary, and paprika. Toss to coat evenly.

Roast the Vegetables: Roast for 40-50 minutes, stirring halfway through, until the vegetables are tender and caramelized. Once done, allow them to cool slightly and squeeze the garlic from its skins.

Blend the Soup: Transfer the roasted vegetables, squeezed garlic, white beans, spinach, parsley, and vegetable broth to a blender. Blend until smooth and creamy.

Heat the Soup: Pour the blended soup into a large saucepan, stir in the coconut milk, and heat over medium heat until warmed through. Adjust seasoning if needed.

Serve: Ladle the soup into bowls and drizzle with extra coconut milk and olive oil. Serve with toasted sourdough bread for dipping.

Nutrition

• Calories: 360 kcal