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

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.
5 from 2 votes
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
 

  • Preheat the oven to 400 degrees F.
  • 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.
  • 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.
  • 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.
  • 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.
  • Enjoy!

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!