This “creamy” soup completely hits the spot on these cold winter nights. While a little bit of love is required, the ingredients are simple and the taste is delicious! I used bone broth in this recipe, but just swap that out with vegetable broth to make this recipe 100% vegan. By pureeing the roasted veggies, you’ll get that creamy texture without adding any actual cream!
ROASTED VEGGIE PUREED SOUP
2016-03-25 11:20:35
Ingredients
- 1 medium head of cauliflower (remove outer leaves)
- 4 medium carrots, chopped
- 4 medium celery sticks, chopped
- 1/2 medium onion, chopped
- 2tbsp oil (olive, avocado, grapeseed, etc.)
- 4-cups of broth (vegetable or chicken broth, homemade bone broth)
- 1tsp black pepper
- 1tsp ground cumin
- 1/2tsp dried oregano
- Salt to taste
- Fresh cilantro, chopped (optional)
Instructions
- Preheat the oven to 400F. Place the cauliflower, carrots, celery, and onion on a baking sheet lined with parchment paper. Drizzle the oil over top and toss to combine. Roast for 1-hour.
- Add the roasted veggies and broth to a large pot. Begin breaking up the cauliflower into smaller chunks. Bring the pot to a boil, then reduce heat to a simmer and cover with a lid for about 15 to 20-minutes.
- Add the pepper, cumin, oregano, and salt to the pot and mix to combine.
- With an immersion blender or a counter-top blender, puree the soup until it reaches a creamy texture.
- Serve with freshly chopped cilantro.
Nutrition by Erin http://nutritionbyerin.com/
