Another chilly winter’s day calls for another cozy soup recipe. I had a bunch of veggies that I needed to use up so I decided to roast them all and combine them into a rich and comforting soup! This soup is so easy to make. All it takes it 3 simple steps and 30 minutes! Simply roast, blend, and warm through on the stovetop or slow cooker. You can serve this on it’s own of course, or with some crusty garlic bread. Here I served mine with some oven roasted crispy baby portabello mushrooms to replicate the crispy bacon that is typically added to potato soups. You could also top with cheese, greek yogurt, sour cream, scallions, chives, bacon, roasted chickpeas or whatever toppings you like. This is also very freezer friendly! Pop the leftovers in a ziploc baggie for up to 2 months and thaw in the fridge until the day before you want to use it, heat in a pan, and serve.
4 small yellow potatoes
1 small sweet potato
1 small head of cauliflower
1/2 small onion
3-4 cloves garlic
4 T olive oil (divided)
1 cup of grated cheddar cheese (optional)
1 3/4 cup vegetable stock (plus more if you like a thinner soup)
1 1/2 cup almond milk (or you can sub in the same amount of stock 3 cups total if you prefer a less creamy soup)
Preheat oven to 400F while you chop all the veggies. Cut all the veggies (except the onions and garlic) into cubes and place on two baking sheets. Slice the onion into thin slices and toss with the other veggies and a couple of tablespoons of olive oil per baking sheet. Separate 4 garlic gloves (leave in the skin) and toss with the other veggies. Place the baking sheets in the oven for 30 minutes until the veggies are tender. Remove skins from garlic cloves.
Place the veggies in a food processor or blender with the stock and almond milk (if using) and blend until smooth. You may want to add more stock as desired if the soup is too thick. Pour the soup into a large pot to warm through for 20 minutes over medium low heat. Stir in the cheese, if desired. You may also add the soup to a slow cooker and cook for 4-6 hours on low.
Crispy Roasted Baby Portabello Mushrooms
5-6 Baby Portabello Mushrooms
Olive oil spray
While the soup is cooking, thinly slice the portabello mushrooms and spread out on a baking sheet. Spray with olive oil spray and roast in a 400F degree oven for 20 minutes or until crispy. Remove from oven and let cool for 5 minutes. Then add to top of soup!