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