Healthy Roasted Veggie Soup – 7-Vegetable Puree Recipe
A smooth and creamy roasted vegetable soup made from caramelized root veggies, garlic, and herbs. Naturally vegan and gluten-free — perfect for cozy lunches or clean-eating dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Ingredients
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2 large carrots, chopped
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1 sweet potato, peeled and chopped
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½ head cauliflower or 2 parsnips
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1 onion, quartered
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1 red bell pepper (optional)
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4 garlic cloves, unpeeled
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2–3 tbsp olive oil
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1 tsp salt, ½ tsp pepper
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4 cups vegetable broth
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Optional: ½ cup coconut milk, fresh thyme, smoked paprika
Instructions
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Preheat oven to 425°F. Line a baking sheet with parchment.
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Toss chopped vegetables and garlic with olive oil, salt, and pepper. Roast for 35–40 minutes.
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Remove garlic skins. Transfer roasted veggies to blender with broth. Blend until smooth.
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Pour into pot, heat gently, and stir in coconut milk if using.
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Adjust seasoning and serve warm with garnish of choice.
Notes
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Soup thickens as it sits — add broth to adjust consistency.
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Great with added white beans or lentils for protein.
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Store up to 5 days in fridge or 3 months in freezer.