Description
This roasted veggie soup is the ultimate comfort food, combining sweet potatoes, roasted tomatoes, and aromatic garlic for a deliciously hearty meal that warms the soul. Rich in nutrients and bursting with flavor, this plant-based dish is perfect for weeknight dinners or cozy gatherings. With its creamy texture and vibrant taste, it’s not just a soup; it’s a nourishing experience that leaves you feeling satisfied and rejuvenated. Easy to prepare, this versatile recipe allows for customization with your favorite toppings, making each bowl uniquely delightful. Enjoy this wholesome and hearty soup that supports glowing skin and overall wellness!
Ingredients
Scale
- 3 tbsp sunflower seeds (soaked)
- 1 head garlic
- 1 brown onion
- 5 oz red bell pepper
- 17.5 oz tomatoes
- 14 oz carrots
- 7 oz sweet potato
- 1.5 tbsp olive oil
- Sea salt flakes
- Red chili flakes
- Dried oregano
- Dried thyme
- 1.5 cups cooked butter beans
- 1 cup fresh basil
- 2.5 cups low-sodium vegetable stock
Instructions
- Preheat oven to 390°F (200°C).
- Soak sunflower seeds in hot water for 30 minutes; drain.
- Chop onion, bell pepper, tomatoes (quartered), carrots, and sweet potatoes into smaller pieces; slice off the top of the garlic head.
- In a baking dish, combine all vegetables with olive oil and seasonings; mix well.
- Place garlic head cut-side down on top of the veggies and roast for 35 to 40 minutes until tender.
- Allow garlic to cool then squeeze into a blender along with roasted vegetables, sunflower seeds, basil, butter beans, and vegetable stock; blend until smooth.
- Transfer to a pot and simmer over medium heat for about 10 minutes; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: MAIN DISH
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 7g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg