Spring came. And then in the same breath, it left. Just like that. It almost felt like we skipped a few seasons and found ourselves back in autumn. And in autumn there is nothing more warming than soup. This soup completely hit the spot with it's roasted veggie goodness.
I love roasted vegetables, especially when they get a little crispy. It's almost like a treat, those crispy bits. Roasted veggies have a distinct taste and they give this soup that extra little something. I chose to use asparagus, cauliflower, carrots, onions and garlic but really it would be fun to experiment. Brussel sprouts, broccoli, beets and potatoes would also be delicious.
I also added some beet greens which are extremely nutritious and often tossed aside. Did you know that they are a fabulous source of folic acid, vitamins K and A, calcium and iron? Well, it's true and they are delicious. You can also add beet greens to smoothies. Just another healthy green to add to your green belt! Thank you mother nature.
This soup was just a huge hit in my house. My husband and daughter devoured their soup and sang it's praises even after dinner was finished. I mean really, how could I not share it with all of you.
This recipe could easily be doubled and frozen in batches for quick and easy meals.
- 2.5 cups asparagus, chopped
- 2 cups cauliflower, chopped
- 1 cup carrots, chopped
- 1 small onion, halved and sliced
- 5-6 cloves of garlic
- 2 tbsp extra virgin olive oil or coconut oil
- 4 cups of bone broth or vegetable broth
- 2 cups beet greens, thinly sliced and packed
- 3/4 cup full fat coconut milk
- 1/3 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp sea salt
- Pepper to taste
- Preheat oven to 400 degrees and line a baking sheet with parchment paper
- Prep asparagus, cauliflower, carrots, onion and garlic and place in a mixing bowl. Add oil and toss veggies so they are covered. Place veggies on baking sheet and bake in the oven for 25 minutes.
- When veggies are done roasting, place them in a large pot over medium heat with broth and beet greens. Once heated, reduce to simmer.
- Add coconut milk, nutritional yeast, garlic powder and salt. Simmer on medium low for 15-20 minutes allowing all the flavours to combine and the greens to cook.
- Pour soup into a blender and blend until its a rich and creamy texture. Return to pot and simmer for another 10 minutes. Add more salt and pepper to taste.
This soup was paired beautifully with thinly sliced and toasted seed bread. Don't be surprised if you hear lots of mmmmmmmmmmm sounds at the dinner table.
Living more life,