Roasted Veggie Soup
Indulge in the comforting warmth of Roasted Veggie Soup, a delicious medley of sweet potatoes, tomatoes, and garlic, enhanced with aromatic fresh basil. This nutrient-dense soup is not only a delightful addition to any meal but also supports glowing skin with its rich array of vitamins and minerals. Perfect for cozy nights or gatherings with friends, this easy-to-make dish delivers both flavor and nourishment. Enjoy a bowl that warms your soul while showcasing vibrant flavors that will impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately four people 1x
- Category: Soup
- Method: Baking and Blending
- Cuisine: Vegetarian
Ingredients
Scale
- 3 tbsp sunflower seeds (soaked for 30 minutes)
- 1 head garlic
- 1 brown onion
- 5 oz red bell pepper
- 17.5 oz tomatoes
- 14 oz carrots
- 7 oz sweet potato
- 1.5 tbsp olive oil
- 1.5 cups cooked butter beans
- 1 cup fresh basil
- 2.5 cups low-sodium vegetable stock
Instructions
- Preheat the oven to 390°F (200°C).
- Soak sunflower seeds in hot water for 30 minutes, then drain.
- Chop all the vegetables into bite-sized pieces.
- In an oven-safe dish, combine chopped vegetables with olive oil and seasonings; roast for 35 to 40 minutes until tender.
- Allow garlic to cool before squeezing out the flesh; blend roasted veggies, garlic, butter beans, sunflower seeds, basil, and vegetable stock until smooth.
- Transfer blended mixture to a pot and simmer for about 10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://auntcooks.com/roasted-veggie-soup/