Roasted Green Vegetable Soup
Roasted broccoli, zucchini, potatoes and garlic blend with white beans and spinach into a creamy green soup. Finish each bowl with full fat coconut milk and optional chili oil.
Servings 4 servings
Calories 310kcal
Equipment
- Large roasting dish or rimmed baking sheet
- Blender or immersion blender
- Large saucepan
Ingredients
For roasting
- 300 g broccoli florets about 1 small head; cut into even florets
- 1 medium zucchini about 9 oz / 250 g; halve lengthwise and lightly score the cut sides
- 300 g peeled potatoes about 2 small potatoes; cut into ½ inch / 1.25 cm pieces
- 1 medium onion about 5 oz / 150 g; peel and cut into chunky wedges
- 1 head garlic halve horizontally through the cloves
- 2 tbsp olive oil divided between the vegetables and garlic
- 1 tsp dried oregano
- ½ tsp sweet paprika
- ½ tsp fine salt plus more to taste
- ¼ tsp black pepper
For blending
- 1 can white beans 400 g / 15 oz can, rinsed and drained; about 1½ cups / 240 g drained
- 60 g baby spinach washed
- 720 ml vegetable broth plus up to 1 cup / 240 ml more as needed
- 1 tbsp lemon juice optional, to taste
To serve
- 60 ml unsweetened full fat coconut milk canned, stirred smooth; for drizzling
- Chili oil or chili flakes optional
- Toasted bread optional
Instructions
- Prepare: Heat the oven to 400°F (200°C). Spread the broccoli, zucchini, potatoes and onion in a large roasting dish or on a rimmed baking sheet. Use a second tray if needed to keep a shallow layer.
- Season: Coat the vegetables with most of the olive oil, oregano, paprika, salt and pepper. Drizzle the remaining oil over the cut garlic, loosely wrap the garlic in foil and nestle it on the tray.
- Roast: Roast for about 35 to 45 minutes, turning the potatoes and onion halfway through. Start checking the broccoli after 25 minutes and remove tender pieces early if needed. The potatoes should pierce easily with a knife and the garlic should be soft enough to squeeze.
- Blend: Squeeze the soft garlic from its skins. Combine it with the roasted vegetables, beans, spinach and the measured broth. Blend just until smooth, adding extra broth as needed. Use an immersion blender off the heat, or follow your countertop blender’s hot-liquid instructions and work in batches. Let the soup cool first if your blender is not rated for hot liquids; never blend hot soup in a sealed cup.
- Warm and season: Pour into a saucepan if needed and warm gently for about 5 to 10 minutes, stirring, until hot throughout. If the soup is too thick, stir in more broth. Taste for salt and pepper and add the optional lemon juice to brighten the flavor.
- Serve: Ladle into bowls. Stir the coconut milk smooth and drizzle over the soup. Add optional chili oil or chili flakes and serve with toasted bread.
Notes
- Thickness: Use the potato weight as a guide and add extra broth gradually. The soup also thickens as it cools.
- Roasting: Take out vegetables that finish early. Trim away badly blackened pieces before blending.
- Coconut milk: Use full fat canned coconut milk for the finishing swirl, not a sweetened coconut drink.
- Nutrition: Approximately 310 kcal per serving (one quarter of the recipe), including the coconut milk drizzle. Optional bread and chili oil are excluded; values vary with ingredients.
Nutrition
Calories: 310kcal