{ Vegan Roasted Broccoli Soup }

You may have noticed, I’m OBSESSED with soup. I think soup is going to be my sanctuary during my Whole30 this January. I started my 30 days on Sunday, as so far so good…I’m not starving yet!

Here is a recipe for a vegan roasted broccoli soup that is Whole30 approved!

{ ingredients }

  • 1 large yellow onion, chopped
  • 2 Tbs. olive oil
  • 8 cups vegetable broth
  • 4 cups broccoli florets (about 1 large head)
  • 4 large carrots, peeled and coined
  • 4 cups of small yellow potatoes, halved
  • 2 sprigs of thyme
  • 2 cloves of garlic
  • Salt and pepper

{ directions }

  1. Preheat oven to 400 degrees.
  2. Place broccoli, carrot and garlic on a baking sheet and drizzle with olive oil. Roast in oven for about 10-15 minutes (or until they just begin to brown).
  3. Add the broth, potatoes and onion and cook until tender, about 5 minutes. Season with salt and pepper and bring to a simmer.
  4. Once they start to brown a bit, remove broccoli from the oven and add to the broth mixture. Bring to a boil and then turn the heat down to simmer until tender, about 20 minutes (or until potatoes are tender).
  5. Using an immersion blender, puree the soup until smooth, you should still have flecks of broccoli.
  6. Ladle into bowls to serve.
  7. Yum! Enjoy!

I like to serve topped with a dash of ancho chili powder and red pepper flakes for kick and color!

Makes about 8-10 servings.

{ Keep Cooking in Love & Light! }


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