Roasted Vegetable Soup
Introduction
This is such a hearty savory soup--and it's vegan! The color alone should win you over. By roasting the vegetables you get a sweet smoky smell and taste.
Ingredients
2 carrots, chopped
2 parsnips, chopped
1 large onion, chopped
1 small butternut squash, peeled, seeded, and chopped
3 garlic cloves
2 teaspoons canola oil
2 sprigs fresh thyme
4 ounces no salt added tomato sauce
32 ounces no salt added vegetable stock
1/2 teaspoon black pepper
1 1/2 cups kale, shredded
1/4 cup chopped parsley
3/4 cup nutritional yeast
2 parsnips, chopped
1 large onion, chopped
1 small butternut squash, peeled, seeded, and chopped
3 garlic cloves
2 teaspoons canola oil
2 sprigs fresh thyme
4 ounces no salt added tomato sauce
32 ounces no salt added vegetable stock
1/2 teaspoon black pepper
1 1/2 cups kale, shredded
1/4 cup chopped parsley
3/4 cup nutritional yeast
Directions
Preheat the oven to 400 degrees Fahrenheit.
Spread vegetables in a single layer on a sheet pan drizzle on the oil and mix with your hands to evenly distribute the oil. Scatter the thyme over the vegetables. Roast for 30 minutes, stirring after 15 minutes.
Pour the tomato sauce over the vegetables and roast another 15 minutes, just until the sauce is bubbly or the vegetables have turned slightly golden brown. Remove thyme stems.
Use a spatula to transfer the vegetables and tomato sauce into a large saucepan, then slowly add the stock. Season with pepper and simmer for 10 minutes, then stir in the nutritional yeast. Puree with an immersion blender, then add the kale and simmer 2-3 minutes, until the kale has wilted. Add the parsley, stir to combine, and remove from heat. Serve warm.
Makes 6 servings (one cup).
Spread vegetables in a single layer on a sheet pan drizzle on the oil and mix with your hands to evenly distribute the oil. Scatter the thyme over the vegetables. Roast for 30 minutes, stirring after 15 minutes.
Pour the tomato sauce over the vegetables and roast another 15 minutes, just until the sauce is bubbly or the vegetables have turned slightly golden brown. Remove thyme stems.
Use a spatula to transfer the vegetables and tomato sauce into a large saucepan, then slowly add the stock. Season with pepper and simmer for 10 minutes, then stir in the nutritional yeast. Puree with an immersion blender, then add the kale and simmer 2-3 minutes, until the kale has wilted. Add the parsley, stir to combine, and remove from heat. Serve warm.
Makes 6 servings (one cup).
Number of Servings: 6
Related Recipes
-
Slow Cooker Buffalo Chicken Soup
-
White Beans, Spinach and Tomatoes over Linguine
-
FANNETASTIC FOOD'S Healthy Whole Wheat Pumpkin Raisin Muffins
-
Cabbage Vegetable Soup
-
Light Lemon Blueberry Donuts
-
Carrot-Cranberry Salad
-
Red Velvet Pancakes
-
Wildly Addictive Peanut Butter Granola
-
Orange & Black 'Halloween' Fruit Kabobs
-
Chocolate Candy Corn Cookies