Description
Roasted Veggie Soup is a delightful blend of hearty vegetables, making it the perfect dish for cozy dinners or meal prepping. This nutrient-packed soup features sweet potatoes, roasted garlic, and vibrant tomatoes, creating a deliciously comforting dish that not only warms the soul but also contributes to glowing skin. The combination of fresh basil and roasted veggies offers a depth of flavor that appeals to everyone. It’s easy to make, versatile, and satisfying—a must-try for healthy eating enthusiasts!
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
- ½ tsp sea salt flakes
- ¼ tsp red chili flakes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1.5 cups cooked butter beans
- 1 cup fresh basil
- 2.5 cups low sodium vegetable stock
Instructions
- Preheat your oven to 390F (200C).
- Soak sunflower seeds in hot water for about 30 minutes; drain.
- Chop onion, bell pepper, tomatoes, carrots, and sweet potatoes. Slice the top off the garlic head.
- In a large baking dish, mix all chopped vegetables with olive oil, salt, chili flakes, oregano, and thyme. Place the garlic head on top.
- Roast for 35 to 40 minutes until tender.
- Allow garlic to cool; squeeze flesh into a bowl.
- Blend roasted vegetables with garlic, sunflower seeds, butter beans, basil leaves, and vegetable stock until smooth.
- Simmer in a pot for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg