The Conscious Nutritionist

BLOG INSTAGRAM TIKTOK

Terms Of ServicePrivacy Policy

Powered by Jupiter

EASY ROAST VEGGIE SOUP | The Conscious Nutritionist

EASY ROAST VEGGIE SOUP

EASY ROAST VEGGIE SOUP

20 mins prepServes 5

Day one of getting our glow back after the holidays. This is basically a warm, nourishing salad in a bowl. A repost from last year, perfect for getting fiber in after holiday travels.

5 servings

What you need

basil

1 bunch basil

red pepper flake

1 tsp red pepper flake

bone broth

4 cup bone broth

red bell pepper

2 ½ red bell pepper

eggplant

olive oil

3 tbsp olive oil

full-fat coconut milk

1 ½ cup full-fat coconut milk

zucchini

yellow onion

garlic

salt & pepper

1 tsp salt & pepper

carrot

tomato

Checkout experience

Shop ingredients

Instructions

Chop all vegetables and top with olive oil. Roast at 400-425 degrees Fahrenheit for 30-45 minutes or until carrots are completely soft. Add the roasted vegetables to a Dutch oven and add broth or stock. Season with salt and pepper to taste. Squeeze in the roasted garlic cloves. Let the soup simmer for an additional 30 minutes or until all vegetables are completely cooked. Remove from heat, add in coconut milk, and immersion blend until smooth. Serve with a dollop of full fat Greek yogurt, a drizzle of olive oil, and fresh basil.

View original recipe

More recipes

Buffalo Chicken Chili

Crockpot Green Salsa Chicken & Bean Meal

Pumpkin Oat Chocolate Chip Loaf

Pumpkin Chocolate Chip Loaves (PMOS-Friendly)

Dump and Go Mini Meatball Stew

High-Protein Cottage Cheese Treat/Dip

Iced Spearmint Matcha Latte

Crockpot Turkey Taco Bowls

2 Ingredient High Fiber English Muffin

High Fiber Fruit Spread

Toddler Cereal Bars

HIGH FIBER high antioxidant polyphenol rich Valentine’s Day dessert to support your PCOS!