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Recipe: Ridiculously Easy Roasted Vegetable Soup

October 6, 2016

Meal prep and batch cooking!  They're two of the best ways to stay on course when you're trying to make healthy food choices. I'll often make a big pot of soup on Sunday and then I have easy, go-to lunches all week! Easy peasy. And this one is especially easy...and peasy :)

 

Roughly chop up:

 

1 head of cauliflower

2 medium sweet potatoes 

5 big cloves of garlic

3 small onions

3 large carrots

 

Throw all of the above ingredients into a large casserole dish (which I first grease with coconut oil...I also add extra blobs of coconut oil on top of veggies - be generous, I'm talking 3-4 heaping Tbsp! (Good fats keep you satisfied for longer and help you to lose weight!)

 

Top the veggies with 2-3 Tbsp curry powder, a dash or two of cayenne pepper (depending on how spicy you like it) and a bit of sea salt.

 

Bake in the oven at 300 until everything is soft (cooking at a low heat, maintains the integrity of the nutrients).

 

Once veggies are cooked, take casserole dish out of the oven and allow to cool. 

 

Throw cooled veggies into high speed blender (or food processor) with some veggie broth (I like 'Pacific Organic Low Sodium Vegetable Broth' bc it's just water and veggies with none of the nasty, inflammation inducing, fat-causing, oils!).

 

Mix on high speed and VOILA! Delicious and nutritious soup! Honestly, it doesn't get any easier than this. 

 

*If you're looking for something a bit more hearty, try adding leftover brown rice or quinoa to your soup, or topping it with raw pumpkin seeds or walnuts.  

 

 

 

 

 

 

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