CREAMY ROASTED VEGGIE SOUP

By • October 23, 2017 0 Comments

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Author Notes: Say hello to the worlds thickest soup made up of mostly roasted veg and coconut milk with some nutritional yeast to give it a tangy finish (and adding bacon as a topping is never not a great idea).
You must try this, I made the whole thing in my blender.
Anneka Bjorkeson

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Serves 2

  • 3 cups broccoli
  • 2 cups butternut squash
  • 14 ounces light coconut milk
  • 1/2 cup steamed edamame beans
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 3 pieces garlic clove
  • 1/4 teaspoon crushed red pepper flakes
  • 3 sprigs thyme
  1. Heat the oven to 400 degrees. If you're using frozen broccoli and squash, let them thaw for 10-20 minutes (or zap hem in the microwave for a few minutes). Toss the broccoli and squash in olive oil and roast for about 20 minutes.
  2. Add all of the soup ingredients to a high speed blender for about 5 minutes. (If using a vitamix, put it on the 'soup' setting)
  3. Pour into 2 bowls and top with anything you'd like really! I used bacon pieces, edamame beans, pepitas, pine nuts, flax seeds, barley, and fresh thyme (or anything else you have in your pantry!)

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