roasted veggie soups

You’ll be making two kinds of soups here. Raw and cooked. The cooked soups you can do by simply steaming veggies, or the steam - roast method, OR the typical roasting method, making sure to minimize the amount of oils you use if you choose to do that!

Let’s start with the best veggies to use to make the easiest and quickest soups. Root veggies as we said work very well along with a few extras:

  • Squash: butternut, acorn

  • Sweet potatoes

  • Potatoes

  • Carrots

  • Celery root

  • Bell peppers

  • Tomatoes

  • Broccoli

Flavor Enhancers:

  • Garlic

  • Tahini

  • Dried herbs: rosemary, oregano, garlic, curry, cumin, parsley, cilantro, salt, pepper, cinnamon, ginger, thyme

  • Fresh herbs

  • Jarred tomatoes/stewed

Liquid: sugar free broths, coconut milk, almond milk (not the vanilla kind!) or any other sugar free non dairy milk unflavored

The Formula:

Roasted Veggies + Flavor Enhancers + Liquid + Toppings = Soup

What you need to do this: a sturdy blender and/or a hand held mixer to put in a pot to blend

Examples:

Roasted Tomato Soup

Roast tomatoes, red/yellow or orange bell peppers seasoned with salt/pepper/garlic/oil/dried parsley or basil or both; remove once cooked, let cool, add to blender with veggie broth, salt, fresh basil and blend; top with basil leaves and serve with Jillz’s grain free crackers

broccoli cheese soup

Haha no cow stuff going in this! BUT it’s super easy!

Roast a big tray of broccoli (the florets and the stalks, just slice off the hard outer parts, and a few cloves of garlic seasoned with salt/pepper/oil; let cool; add broccoli, garlic to blender with vegan parmesean and plain almond milk; blend; top with pumpkin seeds

curried carrot soup

Steam then roast a large tray of carrots seasoned with salt/curry/ginger; let cool, add to blender with veggie broth and salt; chop up fresh cilantro to top

CARROT GINGER SOUP

Roast a large tray of carrots, simply brush with a veggie scrub brush, spritz with avocado oil, real or himalayan salt and let cool slightly. Mix with fresh ginger root, 1 cup veggie broth and 1/2 - 1 cup coconut milk. Top with chopped cashews

Asparagus soup

Roast 2 or more bundles of asparagus seasoned with oil/salt/dried garlic; let cool, add to blender with veggie broth, 1 scoop of tahini, salt, handful of greens (HINT: to add more bulk add in a cup of thawed out frozen peas); blend all together and top with crisp red apples

sweet potato soup

Roast 5-6 sweet potatoes cut into wedges seasoned with oil/salt/cinnamon/ginger; let cool add to blender with coconut milk (light) + veggie broth, blend all together and top with microgreens/sprouts

TIP: to make this extra sweet you can also add a banana to the roasted sweet potatoes with the broth and then top with plantain chips!

Acorn squash soup

Cut your acorn squash in half, spray with oil, season with salt and thyme; roast, let cool and then scoop out of shell and add to blender, add veggie broth, salt and fresh parsley and blend; top with black sesame seeds