Roasted vegetable soup topped with garlic croutons and soynuts
The winter weather has made a warm bowl of soup a welcome meal. After roasting the vegetables, this soup comes together quickly in a blender. The basic recipe is below, but use whatever you have on hand or like.
Roasted vegetable soup
6 cups of vegetables (approximately) - I had a butternut squash and 2 beets - you can also use carrots, sweet potatoes, tomatoes, parsnips, onions, leeks or mushrooms
4-6 cloves of garlic
2 cups of vegetable broth (I used 2 Tbsp miso paste dissolved into water)
1 cup of milk (unsweetened non-dairy milk for vegan) or more vegetable broth
sea salt and pepper
Toppings - croutons (bread cubes browned in a little olive oil with garlic), nuts or seeds (optional)
Preheat the oven to 350 degrees. Cover a baking pan with foil to make clean up easier. Pour a few tablespoons of olive oil on the bottom of the pan. Prepare the vegetables by cutting up any large ones like squash or large sweet potatoes into halves or quarters so they are all about the same size. Put the vegetables and garlic in the pan and toss to coat with the olive oil. Roast the vegetables until tender approximately 30-40 minutes until most of the vegetables are tender. Everything is going to be pureed so it won't matter if there are still a few that aren't quite done). Cool enough to handle, and remove any skins or peels. Place all the roasted vegetables into a blender and add the 2 cups of vegetable broth and blend until smooth. Add additional broth or milk (for a cream of soup) until the desired consistency is reached. Heat the soup on the stove or, if you are using a Vitamix, keep blending on high until it is piping hot. Season with salt and freshly ground pepper to taste. Serve with toppings of choice to add a little crunch.
The inspiration for this soup came after I had read through the following books that I check out of my local library. I am definitely going to look for copies of these to add to my bookshelf.
|Information, resources and recipes for vegan living.|
|Beautifully photographed vegetarian recipes from London's Ottenlonghi restaurants|
|Healthy vegan versions of African, Caribbean, African-American, Native American, and European staples|
Thanks for reading!