DirectionsStep1Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line to large baking sheets with parchment paper.Step2Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.Step3Drizzle the olive oil over top and sprinkle with salt and pepper.Step4Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.Step5Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.Step6Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.Step7Simmer for about 10-15 minutes and then turn off the heat.Step8Add the coconut milk (or half and half) and puree until smooth.Step9Serve with a dollop of your favourite yogurt and some fresh herbs for garnishIngredientsIngredients1 Eggplant (cut in half and remove stem)½ headCauliflower (cut into large florets)2 Onions (quartered)2 Red Bell Peppers (halved)4 clovesGarlic (peeled)3 Large Tomatoes (quartered)1 Medium Zucchini (cut into large chunks)5 Large Carrots (peeled and roughly chopped)2 tablespoonsOlive Oiladd Salt And Pepper5 cupsVegetable Stock (or chicken)1 cupFull Fat Coconut Milk (or half and half, if you prefer)add Dairy Yogurt And Fresh Herbs (or your favourite dairy-free, for serving)See moreNutritionalNutritional226 Calories12 gTotal Fat4.5 mgCholesterol25 gCarbohydrate1,100 mgSodium8 gProteinFrom thebusybaker.caRecipeDirectionsIngredientsNutritionalExplore furtherRoasted Vegetable Soup Recipe Ree Drummond Food …foodnetwork.comRoasted Vegetable Soup - DrWeil.comdrweil.comEasy Roasted Vegetable Soup Slimming Eats Recipesslimmingeats.comThe Body Coach Joe Wicks' roasted vegetable soup …hellomagazine.comRoasted Vegetable Soup - Nicky's Kitchen Sanctuarykitchensanctuary.comRecommended to you based on what's popular • Feedback
Low-Fat Veggie Soup
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