The Un-Recipe for Roasted Veggie Soup

I love a rich, creamy pureed soup when it’s cold and windy outside. I’ve been making a lot of different soups lately, and I created a simple formula for a delicious and nourishing paleo veggie soup.

Step 1: Pick out your veggie - squashes work great and so do cauliflower and broccoli.

Step 2: Pick out your flavorful add-ins. I pretty much always do 1 small onion and 4 cloves of garlic. If I’m doing a squash soup, I’ll add an apple. If I’m doing cauliflower, I’ll add a leek and maybe some bacon.

Step 3: Dice your veggies and cover generously with olive oil, salt and pepper. Roast at 400 degrees until tender and golden brown.

Step 4: Peel and cut your onion into 8ths, peel your garlic, cut your apple or your leeks. Season generously with olive oil, salt and pepper and roast at 400 until fragrant and golden brown. This tray usually takes less time than the veggies so keep an eye on it.

Step 5: When both roasting trays are done, empty all contents into a high powered blender. Add one can of coconut milk and 12-24 ounces of bone broth and blend until smooth. You might have to do this in batches depending on the size of your blender. You can also use an immersion blender. Taste the soup and add more salt and pepper if needed. Add any herbs and quickly blend again. Thyme is my favorite herb for soups. Ginger can complement a butternut or kabocha squash soup nicely.

Step 6: This is optional, but I usually put the soup back on the stove after the blender and let all the flavors simmer for about 20 minutes.