Roasted Veggie Soup
Here is some motivation for your next Meatless Meal! Roasted Veggie Soup! The key here was this is all from scratch and it was totally worth the time and effort because it was delicious!!!
Roasted Veggie Soup
Ingredients://
4 Carrots Peeled and Sliced
2 Celery Stocks sliced
1 Orange Pepper diced
1/2 Red Onion diced
4 Roma Tomatoes
1 Bunch of Kale (Any type)
2 Tablespoons Coconut Oil
1 Teaspoon Sea Salt
Herbs: basil, thyme- whatever you might have would work
1 Can of Beans - I had White Northern Beans any would be tasty
8 Cups of Veggie Stock - I highly encourage you to make your own! Here's my recipe!
Deets://
Preheat oven to 400 degrees. And carrots, celery, orange pepper, red onion and tomato (I roasted the tomato on another sheet because I ran out of room). Add one 1 tablespoon of coconut oil sprinkle with sea salt. Place in oven, you will want to check on in a few minutes so the coconut oil is melted and you are able to stir together! Roast for approx 40 minutes.
Tomatoes- sprinkle with sea salt and pepper and if you have spray coconut oil use that. Place in oven and roast for about 10 minutes and flip, and roast for another 10 minutes and they should be perfect!
Once the; carrot/celery/pepper and red onion mixture is cooked, place in a high powered blender pour in approx 4 cups of your veggie stock and blend until smooth and pour back into the stock pot.
Meanwhile, heat 1 tablespoon of coconut oil, add kale and sprinkle with sea salt. Saute until your liking.
Beans: drain and rinse.
Add; kale and beans to the pureed veggies. Season to liking with herbs and sea salt and pepper.
To serve, drizzle with olive oil on top.
Enjoy!