This Roasted Veggie Soup is Delicious and Freezer Friendly!

By
Emily H
-

There’s nothing like coming home and opening up the freezer to find a nutritious meal waiting for you, instead of having to start making a meal from scratch.

This freezer-friendly roasted vegetable soup is the perfect way to get dinner covered while still getting in all your vegetables for the day.

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The easiest lunch or dinner recipe coming at ya! Roasted veggie bisque! . You won’t believe how simple this hearty dairy free vegan soup is to make! Packed with veggies, this is the perfect way to start a meal! . You can make this bisque lower in carbs by roasting up: cauliflower, zucchini, yellow squash, garlic, onion). But I prefer it to have some sweet potato or butternut squash and other root veggies like parsnips or carrots to make it really hearty! . Here’s a time saving tip! You can buy frozen veggies – butternut squash, carrots, cauliflower and roast them from frozen without any chopping required! I like to get the Mediterranean veggies and root veggies from @wholefoods to make this recipe with! . Once your veggies are roasted, add them to a blender with vegetable broth, salt, dried chives and @kitehillfoods chive cream cheese (or regular cream cheese if you can tolerate dairy). . Blend and serve! . Get the full recipe in link @bites_of_wellness https://bitesofwellness.com/roasted-vegetable-bisque-vegan-paleo/ . . . #vegansoup #paleosoup #whole30soup #roastedveggies #roastedveggiesoup #whole30recipes #whole30approved #cleaneatingrecipe #cleaneatingideas #dairyfreerecipes #dairyfreefood #bbgfood #tiuvegan #bbgvegan #tiunutrition #healthyrecipes #healthysoup #theeverygirlcooks #makesmewhole #healthyfoodrecipes #healthyfoods #onmyplate #glutenfreevegan #poweredbyplants

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Recipe

  1. Cut up peppers of any color, zucchini, squash, and onion and add it to a big bowl. You can also add in any extra veggies or take out ones you’re not super fond of.
  2. Mince 3-5 cloves of garlic and add that to the veggies, along with fresh thyme, oregano, salt, pepper, and a big gulp of olive oil.
  3. Toss everything together, spread the veggies on sheet pans and roast them at 475 F for 10 minutes.
  4. Put the veggies into a pot with 4 cups of broth and 1 bay leaf and cook on low heat for 30-60 minutes, more if you want an even more developed flavor.
  5. If you’re not looking for a vegan soup, you can also pour in 1 cup of cream at the end of the cooking.
  6. Blend the soup together with an immersion blender for an easier cleanup and then allow the soup to cool before you freeze it, or eat it right away!