vegetable soup
AIP,  Dairy Free,  Detox,  Dinner,  Gluten Free,  Lunch,  Paleo,  Vegan,  Vegetarian,  Whole 30

Roasted Vegetable Soup (GF/DF/V/Paleo)

It’s officially fall! Well, kind of. In Arizona, fall means the temps drop below 100. Ha! So I admit, it’s still a little hot for soup here but I don’t care. I crank up the A/C, decorate the house with pumpkins and pretend. Besides, I love soup.

Do you like pureed soups? I am personally obsessed with them, but even if you normally don’t eat them I have to tell you this one is special. You see, when you take the time to roast the veggies before you blend them into the soup, the flavor profile is magical (kind of like when you take the time to brown the beef before putting it in a stew). It totally elevated the entire dish.

The best part is this dish is gluten free, grain free, dairy free and vegan. Did I leave anybody out? Seriously though, it’s really filling but basically 100% veggies.

The perfect meal when you want some comfort food that doesn’t weigh you down.

QUICK NUTRITION TIP ON BROCCOLI: Did you know broccoli looses its nutrients quickly after you pick it? After 10 days it looses 80% of its glucosinolates, 75% of its flavinoids, and 50% of its vitamin C. With out current system, broccoli spends about a week in transit before even hitting the grocery store shelves. This is a good reason to buy local when you can. Otherwise, just be sure you are looking for heads with dark green crowns and no signs of yellowing. The end of the stem should be moist and green without holes. And once you get it home, eat it within 24 hours.

vegetable soup

Roasted Vegetable Soup

So creamy and dreamy you won't miss the carbs!
Course Soup

Ingredients
  

  • 1 head cauliflower, cut into pieces
  • 1 head broccoli, cut into florets
  • 2 sweet white onions, sliced thin
  • 5 cloves garlic, peeled and cut in half
  • 3 tbs avocado oil
  • salt and pepper to taste
  • 1/4 cup organic sprouted seed mix optional, for topping
  • 1 tsp red pepper flakes optional

Instructions
 

  • Toss all veggies, onion and garlic in avocado oil.
  • Spread on 2 baking sheets lined with parchment paper.
  • Roast at 425 degrees for 15 minutes. Toss, swap pan rotations for even cooking, and cook 15 minutes more. You want everything deep brown. Even a bit blackened is okay.
  • Throw everything in a high speed blender with 2-4c filtered water (add until you reach desired thinness). Season with salt and pepper.
  • I topped mine with some organic sprouted seeds and carrot top cuttings. It would also be good with red pepper flakes if you like a bit of heat.

Notes

Recipe by Liz at https://www.thenutramom.com

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