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roasted-winter-vegetable-soup-recipe

Roasted Winter Vegetable Soup

A hearty and warming vegan soup made with roasted winter vegetables.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Vegan
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 2 cups carrots, peeled and chopped
  • 1 cup parsnips, peeled and chopped
  • 1 cup sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 cup coconut milk

Instructions 

  1. Preheat the oven to 400°F (200°C).
  2. Place the butternut squash, carrots, parsnips, and sweet potatoes on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat.
  3. Roast the vegetables in the oven for 30-35 minutes, until tender and caramelized.
  4. Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer.
  5. Use a blender to puree the soup until smooth. Stir in the coconut milk and heat through.
  6. Serve hot and enjoy!

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Sodium: 600mg | Potassium: 800mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 2mg

Keywords

Healthy, Vegetable, Winter
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