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!
And...to make matters even better...it's SUPER healthy! You will feel totally good about slurping up a bowl full of vegetables without any of the artificial, commercialized ingredients from a can!
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:

  1. Preheat the oven to 350.
  2. Cut the vegetables into large chunks and place on a cookie sheet. Roast in the oven for 1 hour.
  3. Take out the vegetables and when slightly cooled cut off the rind of the pumpkin.
  4. 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).
  5. Pour blended mixture into medium sized pot and heat on the stove, stirring in about 1/2 cup milk 
  6. 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:
  1. Preheat oven to 350.
  2. Cook noodles according to package
  3. After draining and rinsing noodles, place them in a mixing bowl.
  4. Sprinkle herbs onto noodles to your liking and mix until noodles are well covered.
  5. Spread noodles onto cookie sheet and cook until crispy.

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