This is the easiest plant based, dairy free, roasted vegetable soup you will ever make! It’s a quick weeknight meal and a great way to use up all of the vegetables in your fridge. Honestly the more colorful the better! (It may not look the prettiest when it’s all said and done but soooo many good vitamins and nutrients for you!) And even better, there’s like no measuring involved. Serve with some warm, crusty bread.
Easy Plant Based Dairy Free Roasted Vegetable Soup
Ingredients:
- 4-5 cups of roughly chopped veggies (any kind, whatever is in your fridge).
- chopped garlic
- olive oil
- salt/pepper
- milk of your choice (I used coconut)
- nutritional yeast
- sage/thyme (optional)
Directions:
- Preheat your oven to 400 degrees.
- Place your chopped veggies on a large baking sheet.
- Add some chopped garlic, drizzle with olive oil, sprinkle some salt and pepper then toss until evenly coated.
- Bake for about 30 minutes until the veggies look nicely roasted.
- Remove from the oven and pour into a large sauce pot.
- Pour in your milk of choice, covering the top of the veggies.
- Using an immersion blender, blend until smooth. If you like your soup less chunky add more milk.
- Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those cozy thanksgiving flavors, sprinkle in some sage and thyme too!
- Serve with warm crusty bread or top with pasta (the boy’s favorite).
Showing you how easy it is to make in this video over on my Instagram-
Click to watch!
Easy Plant Based Dairy Free Roasted Vegetable Soup
This is the easiest plant based dairy free raosted vegetable soup you will ever make! Throw in whatever vegetables you have in the fridge, roast to lock in more flavor and serve in a big bowl with crusty bread.
Ingredients
- 5 cups chopped vegetables
- chopped garlic
- olive oil
- salt/pepper
- milk of choice (I used coconut)
- nutritional yeast
- sage/thyme optional
Instructions
- Preheat your oven to 400 degrees.
- Place your chopped veggies on a large baking sheet.
- Add some chopped garlic, drizzle with olive oil, sprinkle with salt and pepper and lightly toss until evenly coated.
- Bake in the oven for about 30 minutes until the veggies are nicely roasted.
- Remove from the oven and pour into a large sauce pot.
- Pour in your milk of choice, covering the top of the veggies.
- Using an immersion blender, blend until smooth. If your like your soup less chunky, add more milk as desired.
- Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those warm flavors of Thanksgiving, add in some sage and thyme too!
- Serve with crusty warm bread or top with pasta (the boy's fave).
For more plant based recipes check out:
Harvest Grain Bowl
Crockpot Butternut Squash Soup
Another one of my favorite soups, although not plant based
Tomato Spinach Tortellini Soup
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