Description
A comforting and nutritious Hearty Roasted Vegetable Soup recipe that is vegan and bursting with flavors from roasted vegetables and savory seasonings.
Ingredients
Scale
Roasted Vegetables:
- 2 carrots (peeled and chopped)
- 2 parsnips (peeled and chopped)
- 1 sweet potato (peeled and diced)
- 1 red bell pepper (chopped)
- 1 zucchini (sliced)
- 1 red onion (quartered)
- 4 cloves garlic (peeled)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Soup Base:
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup chopped kale or spinach
- juice of 1/2 lemon
- fresh parsley for garnish
Instructions
- Preheat oven: Preheat oven to 425°F.
- Prepare vegetables: Place carrots, parsnips, sweet potato, bell pepper, zucchini, red onion, and garlic on a large baking sheet. Drizzle with olive oil, season with salt, pepper, thyme, and smoked paprika. Toss to coat evenly.
- Roast vegetables: Roast for 25–30 minutes until tender and slightly caramelized.
- Make soup: Transfer roasted vegetables to a large soup pot. Add broth, diced tomatoes, basil, and red pepper flakes. Simmer for 15 minutes. Add kale/spinach and simmer for another 5 minutes.
- Finish soup: Stir in lemon juice, adjust seasoning, and serve hot garnished with parsley.
Notes
- Feel free to swap in other seasonal vegetables like butternut squash or cauliflower.
- For a creamier texture, blend part of the soup before adding the greens.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 530mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
