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Laura’s Small Batch Roasted Soup

Laura's Small Batch Roasted Soup | Well and Full | The First Mess Cookbook | #vegan #soup #recipe

As a food blogger, coming up with recipes and flavor combinations and ingredients can get exhausting. So when a cookbook from a trusted author comes along, it’s a joyous relief. And I say “trusted” in the truest sense of the word, because if there’s anyone’s cooking I trust, it would be Laura Wright’s.

With a background in restaurants, Laura has a command of flavors and techniques that is uncommon in the food blogging world. Her blog, The First Mess, is a bastion of fine eating that stands out, rightfully, among the crowd. Her recipes are vegan, but that almost seems like an afterthought when you’re too busy enjoying the subtle nuances of flavor in her food. Tip: if you ever encounter someone who thinks that vegan or vegetarian food can’t be elegant, direct them to Laura’s blog.

But I would be remiss if I didn’t talk about the person behind the food. Many of us food bloggers have role models who we look up to, whose blogs and recipes and photography we admire. Laura is one of those people to me. She had announced her cookbook’s existence in 2015, so when I received my first cookbook offer in 2016, Laura was the first person I looked to for advice. I’ll be totally honest, I was super nervous emailing her – it was like asking Stevie Nicks for singing tips. But Laura sent me back the most thoughtful, insightful email I could have hoped for, that must’ve taken her a long time to write. The whole email felt like a virtual hug, saying, you’ve got this, girl!

I could go on and on about how awesome I think Laura and her recipes are, but you can see it for yourself in her new cookbook, eponymously titled “The First Mess Cookbook“. Inside is a wealth of recipes, beautifully photographed, that will inspire you to cook and eat well. I would argue that you could actually become a better cook just by reading the methods in this cookbook. I already know that this book will be a staple in my kitchen!

Even though I bookmarked nearly every recipe to make, Laura’s Small Batch Roasted Soup stood out to me because of its elegant simplicity. Essentially, all you do is choose your favorite seasonal vegetables, roasted them with aromatics, then blend them up into a soup with beans and vegetable broth. So easy, but so full of flavor! For this recipe, I used leeks, celery, and kale, but you could use any vegetables you like. Which is something I love – autonomy in cooking. You can tailor the soup to your preferences, but you’ll still have Laura guiding you along the way. It’s really a beautiful thing!

Laura's Small Batch Roasted Soup | Well and Full | The First Mess Cookbook | #vegan #soup #recipeLaura's Small Batch Roasted Soup | Well and Full | The First Mess Cookbook | #vegan #soup #recipeThe First Mess Cookbook | Laura WrightLaura's Small Batch Roasted Soup | Well and Full | The First Mess Cookbook | #vegan #soup #recipe

Laura's Small Batch Roasted Soup | Well and Full | The First Mess Cookbook | #vegan #soup #recipe
5 from 2 votes
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Laura's Small Batch Roasted Soup

This small batch roasted soup is the perfect way to use seasonal veggies in a delicious, easy meal. Recipe by Laura Wright, reprinted with permission from Avery Publishing.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 Bowls of Soup

Ingredients

Small Batch Roasted Soup

  • 2 Cups Seasonal Veggies chopped
  • 1 Small Onion chopped
  • 1 Clove Garlic peeled
  • 2 Tsp Extra Virgin Olive Oil
  • Salt and Pepper to Taste
  • 1 Cup Cooked Beans like navy
  • 1 1/2 Cups Vegetable Stock
  • 2 Tsp Fresh Lemon Juice

To Serve

  • Bread optional, Cooked Rice, Millet, Quinoa

Instructions

  1. Preheat the oven to 400 degrees F.
  2. On a baking sheet lined with parchment paper, toss the chopped veg, chopped onions, and garlic clove with the olive oil and some salt and pepper. After the vegetables are evenly coated, slide the baking sheet into the oven.
  3. Roasted the veggies until the onions are browned slightly and your seasonal vegetables are softening. Asparagus or broccoli take about 15-20 minutes to cook, while sweet potatoes and squash take about 35 minutes. Remove from the oven when done.
  4. Place the roasted vegetables in a blender. Add the beans, vegetable stock, and lemon juice. Slowly bring the blender speed up to high, and keep blending until you have a smooth and creamy consistency.
  5. Pour the blended soup into a medium saucepan and bring to a boil, uncovered. Check the soup for seasoning and adjust accordingly. Serve soup hot with bread on the side or cooked rice, millet, or quinoa on top.
  6. Enjoy!

Recipe Notes

For this recipe, I used the white parts of leeks + celery, and I added a cup of kale in the blender too. However, you can use whatever veggies you like!

Laura's Small Batch Roasted Soup | Well and Full | The First Mess Cookbook | #vegan #soup #recipe

The First Mess Cookbook

The First Mess Cookbook

You can purchase The First Mess Cookbook here!

P.S.

For more information about affiliate links, please see my Disclosure!

 

19 Comments

  • Reply
    Ruby
    February 27, 2017 at 8:29 am

    Love the simplicity of this soup! Roasted veggie dishes like this are my go to when I am brain dead about what to make for dinner.
    I truly cannot wait to get my hands on this book- I can tell already that I will be just like you, bookmarking everything. Laura is an inspiration! As are you!! xo

    • Reply
      Sarah
      February 27, 2017 at 11:21 am

      Awww thank you Ruby!! <3

  • Reply
    Julia Mueller
    February 27, 2017 at 11:06 am

    This soup is gooooorgeous! You definitely did justice to Laura’s recipe. And I need to get my hands on that cookbook! I love Laura’s blog and would love to gather inspiration from her book – I agree it can be so nice to take a break from creating recipes yourself and try out other people’s ;) And digging the fact that this soup can be adapted using seasonal veggies any time of year. So brilliant!

    • Reply
      Sarah
      February 27, 2017 at 11:22 am

      Thank you so much for your sweet note, Julia!! And I totally agree, I love how Laura made this soup adaptable for any time of year! :)

  • Reply
    Sarah @ Making Thyme for Health
    February 27, 2017 at 4:53 pm

    I’m dying to get my hands on a copy of Laura’s book! Everything she does is stunning and I love her overall vibe. I think you just convinced me to buy it from Amazon, hehe!

    • Reply
      Sarah
      February 27, 2017 at 10:07 pm

      Oh nice!! It’s an amazing cookbook, I know you’ll love it!! <3

  • Reply
    Liz @ pumpkin & peanut butter
    February 27, 2017 at 5:28 pm

    Must get this book! This recipe looks absolutely stunning and delicious. Can’t wait to check out more :)

    • Reply
      Sarah
      February 27, 2017 at 10:08 pm

      Thanks Liz!! But seriously, my spin on this recipe is nothing compared to the rest of the book!!

  • Reply
    Traci | Vanilla And Bean
    March 1, 2017 at 1:00 pm

    This soup… Laura’s book! Both are gorgeous and inviting. You’ve photographed her recipe proud, Sarah… it is stunning, vibrant and luscious. I’ve yet to pick up a copy of her book, but it’s on the list! xo

    • Reply
      Sarah
      March 1, 2017 at 1:37 pm

      Aww thank you so much for your sweet note, Traci!! Laura is one of my photography idols so your comment really does mean a lot to me :) :) :)

  • Reply
    Brussels Sprouts Salad w/ Lime & Miso from "The First Mess" + Giveaway! - The Green Life
    March 3, 2017 at 10:12 am

    […] Crackers, Lentil Pepperoncini Salad, Cider & Sunflower Dressing, French Onion Lentil Pots, Small-Batch Roasted Soup, and Fudgy Nut + Seed Butter […]

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    March 6, 2017 at 7:40 am

    […] This soup is happening before spring is in full bloom. […]

  • Reply
    Meg | Meg is Well
    March 7, 2017 at 1:33 pm

    I’m still waiting for my copy to come! I can’t wait. That’s so exciting that you received a cookbook offer, congratulations! I love how velvety smooth and vibrant this soup looks-it’s stunning.

    • Reply
      Sarah
      March 7, 2017 at 1:54 pm

      Thanks Meg! I know you’ll love Laura’s book :)

  • Reply
    HOT PINK SMOOTHIE CHEERS! » The First Mess // Plant-Based Recipes + Photography by Laura Wright
    March 8, 2017 at 11:06 am

    […] // Brewing Happiness Red Flannel Beet Hash with Dill // W U H A U S Small Batch Roasted Soup // Well and Full Fudgy Nut and Seed Butter Brownies // What’s Cooking Good Looking + Double Thyme Creamy […]

  • Reply
    Carlos At Spoonabilities
    May 14, 2017 at 9:13 am

    This soup is so pretty and sounds delicious!

    • Reply
      Sarah
      May 17, 2017 at 8:16 am

      Thanks Carlos!! I can’t take credit though, it’s all Laura!!

  • Reply
    Amanda
    June 2, 2017 at 7:38 pm

    Try this with corona beans, they are giant white creamy beans that make this soup much smoother.

    • Reply
      Sarah
      June 8, 2017 at 12:50 pm

      Ooh thanks for the tip, Amanda!! :)

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