Roasted Vegetable Soup
 
Prep time
Cook time
Total time
 
This roasted vegetable soup is vegan and paleo friendly. It's the perfect meal for a cold fall day to warm you and your guests.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 4 small pie pumpkins about 4 inches in diameter
  • ¾ pound Brussels sprouts
  • 1 sweet potato cut in small chunks
  • 1 and ½ cup cauliflower florets
  • 2 garlic cloves sliced
  • 3 tablespoons olive oil
  • 1 and ½ tablespoon fresh rosemary
  • 1 and ½ teaspoon sea salt
  • 6 cups vegetable broth
Instructions
  1. Cut off top of pumpkins and using a metal spoon scrape out the insides. Save the seeds to make roasted seeds for another day or throw away.
  2. Cover a cookie sheet with parchment paper and set all 4 pumpkins face up on cookie sheet.
  3. Bake the pumpkins at 375 degrees for 20 minutes or until they are softened. Make sure they do not get too soft where they will not hold their shape or you will not be able to transfer them to a plate or hold the soup.
  4. Cut the ends off the Brussels sprouts and slice them in half lengthwise. Slice the garlic and cut the cauliflower into small florets. Cut the sweet potato in small chunks - I left the skin on.
  5. In a large bowl mix the olive oil, sea salt, and rosemary together.
  6. Add the Brussels sprouts, cauliflower, sweet potato, and garlic and toss to coat.
  7. Spread on cookie sheet and bake at 400 degrees for 40 minutes. Be sure to turn the vegetables a couple of times while baking.
  8. Heat the vegetable broth in a sauce pan.
  9. Transfer the pumpkins to plates. Add the roasted vegetables to the broth and fill the pumpkins. Serve immediately.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/roasted-vegetable-soup/