A simple and healthy roasted vegetable soup made from pumpkin, cauliflower, carrots, garlic and thyme. Packed with vitamins to boost immunity and nourish the body.
This roasted vegetable soup is a comforting and nourishing bowl of goodness that’s full of flavour. The pumpkin gives it a sweetness while the roasted garlic gives it a huge depth of flavour and extra savouriness.
A favourite for meal prepping
This soup is one of my favourites for meal prepping. You can use up any combination of veggies in your fridge, especially those that may be past their prime. Red peppers, potatoes, sweet potatoes, onions, celery and cabbage would all work nicely in this soup.
I love to make a big pot and keep it in the fridge to eat again during the week. You can serve this roasted vegetable soup as a main with some warm crusty bread. Or serve it as a side with salads, sandwiches, noodles or pasta.
What are the health benefits of pumpkin?
Packed with immunity boosting vitamins such as beta-carotene (which your body turns into vitamin A), vitamin C and vitamin E.
Contains iron and folate which also helps strengthen immunity.
What are the health benefits of cauliflower?
Low in carbohydrates and calories.
Rich in nutrients, including dietary fiber, vitamin C, vitamin K, vitamin B6, and folate.
Promotes digestive and cardiac health.
What are the health benefits of garlic?
Helps boost the immune system to reduce the severity of cold and flus.
May help lower blood pressure and cholesterol.
May help reduce the risk of heart disease.
How do you make this roasted vegetable soup?
Simply roast the veggies with olive oil, salt, pepper and thyme. Then put it in a pot with some chicken or vegetable stock and blend with a hand stick blender. If you don’t have a handstick blender, put all the ingredients in a blender and blend before transferring to the pot. Bring to a boil and voilà!
I hope you enjoy this easy and healthy roasted vegetable soup!
Roasted Vegetable Soup with Pumpkin and Cauliflower
A simple and healthy roasted vegetable soup made from pumpkin, cauliflower, carrots, garlic and thyme. Packed with vitamins to boost immunity and nourish the body.
Leave the bulb of garlic whole. Slice 1/4 inch off from the top of the bulb to expose the cloves. Spread olive oil on top of the exposed cloves. Add to the baking tray.
1 head garlic
Preheat oven to 400°F (205°C). Roast for about 40 minutes or until vegetables are nicely browned and tender.
In a pot, put roasted vegetables and chicken stock. Squeeze the garlic bulb and the roasted garlic cloves will slide out easily. Add to the pot.
3 cups chicken or vegetable stock
Use a handstick blender to blend the soup in the pot. If you don’t have a handstick blender, put all the ingredients in a blender and blend before transferring to the pot.
Bring soup to a boil. Taste and adjust seasoning if needed. Serve with some warm crusty bread. Enjoy!
Keyword Roasted Vegetable Soup with Pumpkin and Cauliflower
