When the weather cools down or you’re craving something comforting and nourishing, there’s nothing better than a steaming bowl of Roasted Green Vegetable Soup. This recipe blends perfectly roasted green vegetables like broccoli, cauliflower, zucchini, and potato with fresh spinach, white beans, and rich coconut milk. The result? A creamy, flavorful, and satisfying meal that’s also vegan and gluten-free.
This soup is designed to be not only hearty but also packed with nutrition. It’s perfect for meal prepping or enjoying fresh out of the pot on a cozy evening. Let’s dive into why this soup is an absolute must-try and how to make it!
Why Roasted Vegetable Soups Are So Special
The magic of this Roasted Green Vegetable Soup comes from the roasting process itself. Roasting vegetables at high heat intensifies their flavors, bringing out the natural sweetness and adding a depth that boiling or steaming can’t achieve. The caramelized edges of the broccoli, cauliflower, and zucchini, along with the roasted garlic, give the soup its rich, smoky undertones.
Roasting also allows the vegetables to maintain their bright colors and retain more nutrients than other cooking methods. So, not only is this soup delicious, it’s a powerhouse of vitamins, minerals, and antioxidants that your body will love!
Health Benefits of Roasted Green Vegetables
This roasted vegetable soup is loaded with some of the healthiest greens you can include in your diet. Here are a few nutritional highlights:
- Broccoli is a cruciferous vegetable that’s high in fiber and packed with vitamins C and K. It’s also rich in folate, which helps with cell repair and DNA production.
- Cauliflower, another cruciferous vegetable, is low in calories but high in vitamins and minerals like vitamin C, vitamin K, and potassium. It also contains antioxidants that can reduce inflammation.
- Zucchini is a low-calorie vegetable that provides a good amount of vitamin A and antioxidants, particularly carotenoids, which are great for your eye and skin health.
- Spinach is one of the healthiest leafy greens available, rich in iron, calcium, and magnesium. It’s also a great source of antioxidants like lutein and zeaxanthin.
- White beans add protein and fiber to the soup, making it a more balanced and filling meal. They’re also a good source of plant-based iron.
Together, these ingredients make this soup an excellent option if you’re looking to boost your intake of plant-based nutrients.
Ingredients that Make This Soup Stand Out
What really sets this Roasted Green Vegetable Soup apart is its combination of ingredients. Not only do you get the earthy flavors of the roasted vegetables, but the fresh spinach and parsley help brighten the dish, while the coconut milk brings a rich, creamy texture that elevates the soup to something extraordinary.
The white beans add thickness and a protein boost, which makes this a perfect meal on its own. And of course, the garlic—roasted whole until it’s soft and sweet—adds a subtle depth to every spoonful.
Tips for Roasting Vegetables Like a Pro
To get the best results from roasting your vegetables, follow these simple tips:
- Even Sizing: Cut the broccoli, cauliflower, zucchini, and potatoes into similar-sized pieces to ensure even roasting. Smaller pieces will roast faster and get crispier, while larger chunks will retain more moisture.
- High Heat: Roasting at 400°F (200°C) is key to achieving caramelized edges on the vegetables. Don’t be afraid to let them brown a little; that’s where the flavor comes from!
- Toss in Oil and Spices: Generously coat the vegetables with olive oil and seasoning (thyme, rosemary, paprika, salt, and pepper). The oil helps them crisp up in the oven while the spices add depth.
- Don’t Overcrowd: Spread the vegetables in a single layer on the baking sheet. Overcrowding will cause them to steam rather than roast, preventing them from developing that beautiful caramelization.
Step-by-Step Guide to Making Roasted Green Vegetable Soup
Once your vegetables are roasted to perfection, making this soup is a breeze. You’ll simply transfer the roasted veggies to a blender along with some fresh spinach, parsley, white beans, and vegetable broth. Blend until smooth, heat it up with some coconut milk, and your soup is ready to serve!
Pro Tip: If you don’t have a large blender, you may need to blend in batches. Be sure to let the roasted vegetables cool slightly before blending to avoid steam buildup in the blender.
Customizing Your Soup
This recipe is wonderfully versatile. Here are a few ways you can customize it to your liking:
- Add More Protein: If you’d like more protein, consider adding some cooked quinoa or lentils when blending the soup.
- Spice It Up: If you like a little heat, add a pinch of red pepper flakes or a dash of cayenne pepper when roasting the vegetables.
- Herb Variations: While thyme and rosemary add warmth and earthiness, you could also experiment with fresh basil, cilantro, or dill for a brighter, fresher flavor.
- Make it Chunky: If you prefer a chunkier soup, reserve a few pieces of roasted vegetables and stir them back in after blending.
How to Serve and Store Roasted Green Vegetable Soup
When it comes to serving, this soup pairs perfectly with toasted sourdough bread. The bread is great for dipping and soaking up all that creamy goodness. For an extra touch of indulgence, drizzle some additional coconut milk or olive oil over the soup just before serving.
You can store this soup in an airtight container in the refrigerator for up to 4 days, making it ideal for meal prep. It also freezes well, so feel free to make a big batch and freeze individual portions for future meals. Just let the soup cool completely before transferring to the freezer.
FAQs
1. Can I use different vegetables?
Absolutely! This recipe is flexible. You can swap in other vegetables like carrots, sweet potatoes, or even butternut squash for a different flavor profile. Just be mindful of roasting times, as some veggies may cook faster than others.
2. Is there a way to make this soup oil-free?
Yes! If you prefer an oil-free version, you can roast the vegetables without oil by using a splash of vegetable broth instead. They won’t get as crispy, but they’ll still develop great flavor.
3. Can I make this soup ahead of time?
Definitely! This soup tastes even better the next day as the flavors have more time to meld together. Just reheat gently on the stove and adjust the consistency with a little water or broth if needed.
Conclusion
This Roasted Green Vegetable Soup is the ultimate comfort food for anyone looking for a healthy, satisfying meal. Whether you’re vegan, gluten-free, or simply love delicious food, this soup will become a go-to in your recipe rotation. The combination of roasted vegetables, creamy coconut milk, and fresh greens makes it a powerhouse of nutrients and flavor. Plus, it’s incredibly versatile and easy to customize to your taste.
So next time you’re looking for a cozy meal to warm up with, give this soup a try—you won’t be disappointed!
Roasted Green Vegetable Soup
Equipment
- Baking sheet
- parchment paper
- Blender
- Large saucepan
- Knife and chopping board
- Wooden spoon
Ingredients
For Roasting:
- ½ head broccoli cut into florets
- ½ head cauliflower cut into florets
- 1 zucchini chopped into cubes
- ½ large onion
- 1 green tomato halved
- 1 medium potato diced
- 1 whole head garlic
- 3 tbsp olive oil
- Salt and pepper to taste
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 tsp paprika
For Blending:
- ½ can white beans about 7.5 oz, drained and rinsed
- 1 cup fresh spinach
- ½ cup fresh parsley leaves
- 2 cups vegetable broth
For Finishing:
- 1 can coconut milk ~ 14 oz
- Extra coconut milk for drizzling
- Extra olive oil for drizzling
- Sourdough bread for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: Arrange the broccoli, cauliflower, zucchini, onion, green tomato, potato, and whole garlic head on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, pepper, thyme, rosemary, and paprika. Toss to coat evenly.
- Roast the Vegetables: Roast for 40-50 minutes, stirring halfway through, until the vegetables are tender and caramelized. Once done, allow them to cool slightly and squeeze the garlic from its skins.
- Blend the Soup: Transfer the roasted vegetables, squeezed garlic, white beans, spinach, parsley, and vegetable broth to a blender. Blend until smooth and creamy.
- Heat the Soup: Pour the blended soup into a large saucepan, stir in the coconut milk, and heat over medium heat until warmed through. Adjust seasoning if needed.
- Serve: Ladle the soup into bowls and drizzle with extra coconut milk and olive oil. Serve with toasted sourdough bread for dipping.