Clean Roasted Veggie Soup

The biggest complaint from my clients is “I have no time”. You just have to make the time, plain and simple. Plan ahead and make it happen. Unless you’d rather eat from a box of chemicals and ingredients that you can’t even pronounce. No thank you!

No meat in the house and an almost empty fridge makes for some creativity. Here is a delicious all vegetarian soup that is great to boost your immune system and help you get or stay lean. Click here to get more recipes and health tips.

Clean Roasted Veggie Soup

Gluten free, dairy free, nut free, vegetarian

Ingredients: Servings 2-3

3 carrots, chopped
1 large onion, chopped
3 garlic cloves, skin removed
2 large sweet potatoes, chopped skin on
3 celery stalks, chopped
3 tsp extra virgin olive or avocado oil
4 cups or 1x 946ml container low sodium vegetable, chicken or homemade broth *broth recipes
1/4 tsp Herbamare
Optional: 1 tbsp nutritional yeast, 2 tsp roasted chickpeas and crushed red pepper flakes to taste
Salt and pepper to taste

How to Make:

Preheat oven to 375 degrees F
Chop veggies same size so they cook evenly, bigger celery works, place on roasting pan with whole garlic cloves
Drizzle with 3 tsp of oil, a little sea salt and pepper to taste
Roast at 375 degrees F for 40 minutes *until the veggies are a little soft
Stove top option: Once veggies are cooked, transfer all veggies to the pot, add broth, simmer about 5-10 minutes to let flavours mix
Blender option: use a hand blender or high tech blender and puree *leave it with a bit of consistency so it’s still a bit chunky
Optional toppings: 2 tsp roasted chickpeas, 1 tbsp nutritional yeast or parm cheese, plain yogurt for extra protein

Trina’s Tidbits:

This roasted veggie soup recipe is a big hit in the Fit4Females community. Save veggie ends in a freezer bag so you can make this Vegetable Broth recipe. Zucchini, tomatoes, red peppers, white potatoes instead of sweet potatoes works well. Experiment!

Do you have a favourite recipe you want to share with us? Let us know what you think of this soup.

I forgot to take a photo before I started devouring it!

This time I was extremely limited with the amount of veggies that were in my fridge but you can add anything. Normally I add zucchini, tomatoes, red peppers and any other fresh veggies that I like. Don’t be afraid to try different things, this recipe is almost fool proof *just remember not to burn the roasted veggies 🙂

Enjoy,

Trina Medves