Thursday, June 11, 2015

Ruth's roasted veggie soup

This recipe comes from my beautiful sister-in-law, Ruthie. She is a full-time mother of two and the creator and visionary of Tap In, a lifestyle brand. Ruth has definitely tapped into something amazing with her roasted veggie soups. This night we made a roasted broccoli and cauliflower soup but feel free to try out an assortment of other veggies! Carrots, potatoes, sweet potatoes, or even roasted tomato and garlic soup! This recipe is a great soup guide that can be adjusted and adapted to your liking, or to whatever veggies are in your fridge.
  • 2 small heads of broccoli 
  • 1 head of cauliflower 
    • or your choice of other veggies, enough to cover a cookie sheet
  • 1 small onion, chopped
  • 3-4 cloves garlic, chopped
  • 2 Tbsp olive oil (divided)
  • salt and pepper 
  • 4 cups veggie broth
  • 1/2 can coconut milk
Roughly chop broccoli and cauliflower and place in a large ziplock bag.  Add 1 Tbsp olive oil and salt and pepper to the bag, seal and shake to coat veggies. Spread the veggies out on a cookie sheet and roast in the oven at 400 F for about 20-25 min (depending on the vegetable, you might need to roast for a little longer).

Meanwhile, on the stove top, saute the onion and garlic with the other Tbsp of olive oil until soft and transparent.

Add roasted veggies, sauteed onion and garlic, and 4 cups of veggie broth to a high speed blender. Blend until smooth and transfer to soup pot. Add the coconut milk and heat to serve! Ta-da! 

It's easy, fast, versatile, and super healthy! What more could you ask for? Thanks Ruth for the great soup inspirations!

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