Creamy Roasted Vegetable Soup
There's something incredibly comforting about a warm bowl of creamy soup, especially on chilly days. This recipe takes fresh vegetables like zucchini, squash, and carrots, roasts them to enhance their natural sweetness, and blends them into a luxuriously smooth and flavorful soup.
Ingredients
- 1 zucchini (chopped)
- 1 squash (chopped)
- 2 carrots (chopped)
- ½ yellow onion (chopped)
- 1 tbsp coconut oil
- 1 tsp sea salt
- 1 cup dairy free milk (like almond milk or for a nut free option, coconut milk or flax milk)
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place vegetables on a baking sheet and drizzle with olive oil and sea salt. Roast vegetables for 20 minutes.
- Place roasted vegetables into a blender and blend, slowly adding the milk to get a creamy consistency.
- Once you have your desired consistency, serve and enjoy.
Notes
For a sensitive gut, use coconut milk instead of a nut milk.
Nutrition per serve
Calories: 337kcal | Carbohydrates: 60g | Protein: 9g | Fat: 10g | Fiber: 11g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
For integrative menopause and nervous system support, visit My Sacred Energy.