Simple Roasted Veggie Soup
I am really excited to share this recipe! It's not very often that I share a savory recipe of my very own!
Because of my IBS, vegetables don't digest very well, especially when raw, so I made this simple soup in hopes that I could still get some of the nutrition from veggies without having too much pain in my stomach since they are already cooked and blended.
I wasn't 100% sure this would work out, but it actually turned out to be super yummy! There's a nice creamy texture from the pumpkin and complimentary flavors of the other veggies. I was surprised at how perfectly they went together! Mom and dad even said they loved it!
Vegetables ready for roasting! |
Roasted veggies! |
Bowl full of wholeness! |
Crispy, herbed noodles add a nice crunchy, flavorful texture to soup. |
ROASTED VEGGIE SOUP
Yields: ~ 4 servings
Ingredients:
1 small pumpkin
1 1/2 zucchini
1 red bell pepper
3/4 onion
3 garlic cloves
Non-dairy milk (I used soy milk)
Directions:
- Preheat the oven to 350.
- Cut the vegetables into large chunks and place on a cookie sheet. Roast in the oven for 1 hour.
- Take out the vegetables and when slightly cooled cut off the rind of the pumpkin.
- Cut the roasted veggies into smaller chunks. Place in a blender or food processor and blend until well mixed (you can make it completely smooth, or you can leave it a little chunky like I did because of the lack of a powerful blender).
- Pour blended mixture into medium sized pot and heat on the stove, stirring in about 1/2 cup milk
- Top with roasted pumpkin seeds, croutons, or herbed noodles (see below).
*Note: you really could use any vegetable that's in your fridge-this is just what we had.
CRISPY HERBED NOODLES
Ingredients:
Wide rice noodles
garlic salt
coriander
onion powder
salt
pepper
basil
Directions:
- Preheat oven to 350.
- Cook noodles according to package
- After draining and rinsing noodles, place them in a mixing bowl.
- Sprinkle herbs onto noodles to your liking and mix until noodles are well covered.
- Spread noodles onto cookie sheet and cook until crispy.
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