Roasted Vegetable Soup
Ingredients Highlights
Carrot is one of the richest natural sources of vitamin A and beta-carotene, an essential nutrient for eye health, immune function, and much more.
Cauliflower is one of the healthiest cruciferous vegetables you can get. It’s loaded with nutrients including fiber, vitamins C, K, and B6, and potassium.
Coconut milk is made from the flesh of mature coconuts and is naturally sweet and creamy. It contains lauric acid, which has antimicrobial and anticancer properties and can help fortify immune function.
Garlic is a member of the allium family (which also includes onion, scallion, shallot, leek, and chives) and is clinically shown to support the immune system.
Ginger is an antioxidant and supports healthy inflammation levels. Its digestive actions help cleanse the build-up of waste and toxins in the colon, liver, and other organs.
Ingredients
3 Tablespoons olive oil
1 small winter squash of any variety, peeled & cut into even-sized chunks about 1 inch (I used Koginut squash)
1 yellow onion, peeled & wedged
2 medium-sized carrots, peeled & cut into even-sized pieces (about 1 inch)
2 bell peppers, deseeded & cut into even-sized pieces (about 1 inch)
3-5 whole cloves garlic, with skin left on
1-inch fresh ginger root, peeled
3 cups cauliflower rice (frozen or fresh)
32 oz chicken/vegetable broth
1 cup coconut cream/coconut milk
Spices:
1 teaspoon curry, ½ teaspoon coriander, ½ teaspoon pink Himalayan/sea salt, ¼ teaspoon cayenne pepper
Optional Add-in:
Preferred protein (e.g., scoop of Organixx Clean Sourced Collagens Powder, chicken, tofu, beans)
Instructions
- Preheat oven to 400F.
- Add chopped squash, onion, carrot, bell pepper, garlic, and ginger to a large mixing bowl. Drizzle with olive oil and spices. Toss to coat. Spread evenly onto a parchment-lined baking sheet. Roast in preheated oven for 15 minutes. Remove pan and stir veggies. Roast an additional 15 to 25 minutes, or until soft.
- When finished roasting, carefully squeeze out garlic from skin and add roasted garlic and veggies to a large pot along with broth and coconut cream/milk. Blend to desired texture. Add riced cauliflower. Heat soup over medium heat until hot, stirring frequently.
- To serve: ladle into bowls, add a squeeze of fresh lemon juice and sprinkle with pumpkin seeds. Enjoy!
Notes
Serves 6.
Per serving :
Calories: 240
Total Fat: 18g
Total Carbohydrate: 18g
Dietary Fiber: 5g
Sugar: 6g
Protein: 5g
Deeelicious!! I made this last night. Added extra veggies (broccoli and asparagus) used the Organixx Collagen and black beans. I will definitely be making this again!! Thanks for another great recipe!!
Many thanks and blessings for your wonderful recipes