Roasted Vegetable Soup is a great way to use up veggies you have in your kitchen, while also enjoying a cozy and delicious meal! It’s perfect for any time of the year. Highly recommend pairing it with some grilled cheese on the side.
1. Preheat oven to 400F.
2. Peel and discard the papery outer layers of the whole garlic bulb. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of the garlic cloves.
3. Place the chopped vegetables (zucchini, carrots, bell peppers) and the garlic bulb on a baking sheet covered with parchment paper.
4. Spray or drizzle the vegetables with avocado oil and season with salt and pepper. Cover the garlic bulb with foil.
5. Roast the vegetables for about 25-30 minutes or until they are tender and slightly browned.
6. In the meantime, add the chopped onion to a pan coated with avocado oil. Sauté over medium-low heat until golden brown.
7. Once the roasted veggies are done, let them cool slightly and then remove the roasted garlic cloves from their skins.
8. Add all the roasted veggies (including the garlic) into a blender, add 1/2 of the broth, and the coconut cream. Blend until creamy.
9. Transfer the soup into a pot, add the remaining broth, and bring to a boil, stirring occasionally.
10. Serve with grilled cheese. Optionally, drizzle the soup with some coconut milk and sprinkle with red pepper flakes.
