Description
A delicious and healthy roasted vegetable soup packed with nutrients from fresh greens and herbs.
Ingredients
Scale
- 2–3 cups broccoli
- 2 cups cauliflower
- 1 zucchini
- ½ medium yellow onion
- 1 cup kale
- 2 cups spinach
- ½ cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- 1 lemon, juiced
- 2 Tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt
- ¼ tsp black pepper
- 3–4 cups vegetable broth
- ½ cup unsweetened coconut milk
Instructions
- Preheat oven to 400℉ (200°C). Line a baking sheet with parchment paper and spray with cooking spray.
- Roughly chop the broccoli, cauliflower, zucchini, and onion. Add to the sheet pan in a single layer and coat with olive oil, cumin, paprika, garlic powder, salt, and pepper. Bake for 30-40 minutes.
- Remove the roasted vegetables from the oven and set aside. Sauté the kale in a pan with a little olive oil on medium heat until almost done, then add spinach and cook until softened.
- Add the roasted vegetables, sautéed greens, fresh herbs, lemon juice, vegetable broth, and coconut milk (if using) to a high-speed blender or food processor. Blend until smooth.
- To heat the soup, pour into a pot and heat on medium until bubbling, then lower to medium-low. If too thick, add 1 more cup of vegetable broth or a bit of water.
- If you don’t have a high-speed blender, heat everything in a pot and blend with an immersion blender.
Notes
- If using a regular blender, you may need to blend in batches.
- This soup can be served hot or cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg