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Roasted Veggie Soup

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A comforting bowl of roasted veggie soup infused with the sweetness of roasted carrots, the earthiness of squash, and the aromatic allure of onions.

Ingredients

Scale
  • 4 Carrots, peeled and chopped into 1-inch pieces
  • 1 Butternut Squash, peeled and chopped into 1-inch chunks
  • 1 Onion, sliced into wedges
  • 4 cups Vegetable Broth
  • 2 tbsp Olive Oil
  • Salt and Pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the veggies: Peel and chop the carrots and butternut squash into even chunks. Slice the onion into wedges.
  3. Toss the veggies with olive oil, salt, and pepper in a large mixing bowl until coated.
  4. Roast the vegetables on a baking sheet for about 25-30 minutes or until tender and slightly charred.
  5. Blend the roasted veggies with vegetable broth in a large pot and bring to a simmer. Use an immersion blender to puree the soup to your desired consistency.
  6. Adjust seasoning and add more salt, pepper, or herbs if necessary.
  7. Serve hot, garnished with fresh herbs or a drizzle of olive oil.

Notes

This soup can be customized by adding fresh herbs, spices, or a protein boost with lentils or chickpeas. It’s also great when served with crusty bread.

Nutrition

Keywords: soup, roasted vegetables, vegan recipe, healthy meal, comfort food

Find it online: https://feastora.com/minute-one-pot-roasted-veggie-soup-busy-weeknights/