Roasted Vegetable Soup
Warm up with this delicious vegan soup.
Roasted Vegetable Soup
Gluten-Free | Vegan
Ingredients:
1-2 tablespoons olive oil
1 head broccoli, cut into small florets
2 carrots, sliced thin
1 white onion, sliced
2 medium zucchini, cut into half moon slices
2 celery stalk, small dice
2 tablespoons, dry Italian seasoning
3 quarts, vegetable broth
1 LB red potatoes, peeled, small dice
1 15 oz can white beans, drained, rinsed
Procedure:
Preheat the oven to 475 degrees. In a mixing bowl toss broccoli, carrots, and onions with salt, pepper, and about 1 tablespoon olive oil. Evenly lay broccoli, carrots, and onions on a baking sheet. In the same mixing bowl toss zucchini with salt and pepper. On another baking sheet lay zucchini out.
Roast vegetables until black in parts and slightly tender, about 15-17 minutes for broccoli mix and 10 minutes for zucchini.
Meanwhile, heat a large pot over medium high heat. Once hot, add olive oil, celery and a large pinch of salt, mixing well. Cook until slightly tender, about 6-8 minutes. Then season celery with dry Italian seasoning. Add vegetable broth and bring to a boil then once boiling add potatoes then lower to a simmer.
Cook for about 20 minutes or until potatoes are tender then stir in drained white beans. Take the soup off the heat and gently ladle in about ¼ of the soup into another large pot, if using an immersion blender or ladle soup into a high speed blender. Pure until smooth.
Then pour back into the pot and gently stir in the roasted vegetables. Adjust seasoning to taste with salt and pepper and enjoy!