I love this soup because it is the ultimate COMFORT FOOD.

I was inspired to create this recipe for my husband; who was a little under the weather with a cold, and wanted a warm and soothing soup.

After eating my delicious soup, he insisted that his cold was cured.

The coconut milk is the secret ingredient that gives this soup it’s awesome creaminess!

I hope you enjoy it as much as we do… 😋😋😋

ROASTED VEGETABLE SOUP (VEGAN) RECIPE

Pre-heat oven to 375

10 Small Red Potatoes – Cut into bite-size pieces

1 Pkg. Frozen Broccoli

1/2 Vidalia Onion – Chopped

1 can Garbanzo Beans (Chick Peas)

1 can Coconut Milk

16 oz. Vegetable Broth

1 Tblsp. Organic Earth Balance

Boil potatoes for 10 to 15 minutes or until slightly tender and drain.

Season Potatoes and Broccoli with (or any spices you like):

• Olive Oil

• Braggs Liquid Aminos

• Garlic Powder

• Onion Powder

• Smoked Paprika

• Trader Joe’s 21 Seasoning Salute

• Dash Cayenne Pepper

Roast potatoes and broccoli for approximately 20 minutes.

In a large pot, combine sauté the onion for 5 minutes or until tender. Add the Garbanzo Beans (Chick Peas), Coconut Milk, Vegetable Broth, and Organic Earth Balance. Simmer for about 5 minutes. Turn off the heat and add the roasted potatoes and broccoli, stir, serve, and ENJOY.

Serves 4 to 6