Description
Roasted Veggie Soup is a vibrant and nourishing dish that combines an array of roasted vegetables, sweet potatoes, and fragrant herbs to create a comforting meal. This nutrient-packed soup is not only easy to make but also perfect for any occasion—whether you’re enjoying a cozy night in or hosting friends for dinner. With its rich flavors enhanced by the roasting process, it’s a delightful way to incorporate more vegetables into your diet. Plus, it’s vegan, gluten-free, and ideal for meal prep, allowing you to savor its goodness throughout the week.
Ingredients
- 3 tbsp sunflower seeds (soaked)
- 1 head garlic
- 1 brown onion
- 5 oz red bell pepper
- 17.5 oz tomatoes
- 14 oz carrots
- 7 oz sweet potato
- 1.5 tbsp olive oil
- Sea salt and red chili flakes (to taste)
- Dried oregano and thyme
- 1.5 cups cooked butter beans
- 1 cup fresh basil
- 2.5 cups low-sodium vegetable stock
Instructions
- Preheat oven to 390F (200C).
- Soak sunflower seeds in hot water for 30 minutes; drain.
- Chop all vegetables and slice off the top of the garlic head.
- In an oven-safe dish, combine vegetables with olive oil and spices; place garlic on top.
- Roast for 35-40 minutes until tender.
- Cool garlic, then blend all roasted veggies with butter beans, sunflower seeds, basil, and vegetable stock until smooth.
- Transfer to a pot and simmer for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For extra nutrition, feel free to add leafy greens like spinach or kale during blending. Adjust spice levels by adding more chili flakes or using different herbs according to your taste preference.