Creamy Roasted Vegetable Soup Without Cream
Ingredients
- Broccoli florets from a small head
- Cauliflower florets about 1/4 head
- Small red onion, diced
- Purple potato, peeled and diced
- Olive oil or avocado oil, 1 tablespoon
- Dried parsley, 1/2 teaspoon
- Dried basil, 1/2 teaspoon
- Garlic powder, 1 teaspoon
- Baby spinach, 3 cups
- Water or vegetable broth, 3 cups
Garnish
- Fresh parsley or coriander for garnish
Preparation
Heat your oven to 180°C and prepare a baking tray lined with parchment paper.
Spread broccoli, cauliflower, onion and potato across the tray, drizzle with olive oil and season with parsley, basil and garlic powder.
Roast for about 25-30 minutes or until tender and lightly golden.
Transfer roasted veggies to a blender, add in spinach and warmed water or broth, then blend until creamy. Adjust with more liquid if needed for desired consistency.
Serve garnished with fresh herbs.
