Learning how to make soup from roasted veggies is a simple technique that can change the way you meal prep. We love this easy recipe from Rawsome Superfoods, the latest cookbook by vegan blogger and best-selling cookbook author Emily Von Ewu.
The process unfolds in two basic steps: roast up a pan of your favorite veggies — in this case, cauliflower and carrot — then give them a whirl in the blender with a bit of coconut milk and broth until the texture is just right. That’s it! While your veggies are getting toasty in the oven, you have time (and free hands) to prep other elements of your meal — or actually take time to chill, if that’s what your body needs.
You can use any veggies you like, including ones that you previously roasted. We love to store the soup in glass jars to enjoy throughout the week, or single serving portions to stash in the freezer to pull out when we’re too tired to cook.
ROASTED CARROT + CAULIFLOWER SOUP
Serves 4 to 6
For the soup:
2 small onions
2 garlic cloves
1 small head cauliflower
extra-virgin olive oil, as desired
½ tsp ground coriander
½ tsp cracked black pepper
¼ tsp turmeric powder
1 cup coconut milk (page 209)
4 cups vegetable broth
sea salt, as desired
For the toppings:
nuts or seeds
Preheat oven to 400ºF. Peel and chop onions and garlic. Roughly chop cauliflower and slice carrots lengthwise. Drizzle vegetables in olive oil, sprinkle with coriander, pepper and turmeric.
Bake for 40 minutes, or until vegetables start to brown. Flip and bake for another 20 minutes or until tender and browning. Blend vegetables with coconut milk, vegetable broth and salt. If you prefer soup to be chunky, reserve a few cauliflower and carrots.
Pour into bowls, add vegetables (if you saved some) and other toppings to preference. Drizzle with sesame oil and enjoy.
Reprinted with permission from Rawsome Superfoods by Emily von Euw, Page Street Publishing Co. 2018. Photo credit: Emily von Euw.