Roasted Broccoli, Cauliflower and Carrots Soup
Gluten Free Living – 2020
I love a hearty bowl of soup, especially in the cold, winter months. Roasted Broccoli, Cauliflower and Carrots Soup is so mouthwatering because it starts with roasted vegetables. Roasting the vegetables brings out all the savory flavors exponentially. I added some leeks, garlic and onions and some really great seasonings. This tasty soup is healthy, low calorie, gluten free, clean eating and vegan.
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I made up a batch of Roasted Broccoli, Cauliflower and Carrots right after the New Year. I made half of the veggies to eat plain and the other half to be made in this soup. The roasted veggies were terrific both ways. I’ve enjoyed the combination of broccoli, cauliflower and carrots since back in the 70s. Those three veggies were so well together. They’re even better when they’re roasted.
Roasted Broccoli, Cauliflower and Carrots Soup is really the soup you want to eat if you’re looking for healthy vegan recipes. It’s not only tasty, but uses healthy oils and ingredients as well. This delicious soup is just what the doctor ordered if you’re trying to stick to a healthy lifestyle, you can refer to those sites like Xcellent Life. We loved it and hope you will too.
Roasted Broccoli, Cauliflower and Carrots Soup is delectable.
I love the fact that this soup is healthy, low calorie, gluten free and vegan.
The leeks, onions and garlic season this soup even more.
Here’s what I did.
I used these ingredients.
Place parchment paper on a cookie sheet. Place broccoli florets on cookie sheet. Brush lightly with olive oil and sprinkle with salt and pepper.
Spread a separate cookie sheet with parchment paper. Place cauliflower florets on top. Brush lightly with olive oil and sprinkle with salt and pepper.
Spread a third cookie sheet with parchment paper. Place carrots on cookie sheet. (You can cut them in half lengthwise, if desired). Brush lightly with olive oil and sprinkle generously with salt and pepper. Roll the carrots to the other side and sprinkle with salt and pepper again.
Bake at 400 in a convection oven for about an hour.
Bake at 400 in a convection oven for about an hour.
Bake at 400 in a convection oven for about 1 hour 30 minutes. (Or you can slice the larger carrots in half lengthwise and the carrots will cook more quickly).
Place broccoli and cauliflower florets in crockpot. Add carrots cut in chunks and sliced leeks.
Add onions, garlic and seasonings.
Add vegetable broth.
Stir to combine.
Cook on high about 2 to 3 hours or until heated through.
Ladle soup into bowls and garnish with fresh thyme if desired.
This savory soup will be one you’ll want to make frequently.
We loved Roasted Broccoli, Cauliflower and Carrots Soup.
It’s really nice to enjoy a hearty soup recipe that doesn’t break the bank with excess calories.
Here’s the recipe.
ROASTED BROCCOLI, CAULIFLOWER AND CARROTS SOUP
(My own concoction)
Roasted Broccoli, Cauliflower and Carrots Soup
Equipment
- 1 18x26" cookie sheet pan
- parchment paper
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 pastry brush
- measuring cups
- measuring spoons
- 1 crockpot
Ingredients
- 1 cup carrots roasted, cut in one-inch pieces
- 4 cups broccoli florets roasted
- 3 cups cauliflower florets roasted
- 1/2 cup olive oil or as needed
- 2 large leeks green top removed, washed thoroughly and sliced
- 64 oz. ctn. vegetable broth (two 32-ounce containers)
- 1 large onion diced
- 2 cloves garlic finely minced
- 1 tsp. Salt and pepper to taste
- 1 tsp. dried thyme (or use fresh)
- 1 tsp. dried parsley (or use fresh)
Instructions
- Spread veggies on a parchment paper-lined cookie sheet.
- Brush with olive oil.
- Sprinkle generously with salt and pepper.
- Bake at 400 degrees about 45 minutes to an hour or until done.
- Transfer veggies to crockpot with vegetable broth, onion and garlic.
- Be sure to scrape off any residue from the parchment paper into the crockpot.
- Season with salt, pepper, thyme and parsley.
- Cook on high heat two to three hours or until veggies are cooked and heated through.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Roasted Broccoli, Cauliflower and Carrots Soup is wonderful comfort food.
This is a marvelous recipe during cold, winter months.
If you enjoy soups, this is a fantastic one to make.
You may also enjoy these delicious recipes!
Butternut Squash Sweet Potato Soup
Acorn and Butternut Squash Soup
Roasted Broccoli, Cauliflower and Carrots Soup
Equipment
- 1 18×26" cookie sheet pan
- parchment paper
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 pastry brush
- measuring cups
- measuring spoons
- 1 crockpot
Ingredients
- 1 cup carrots roasted, cut in one-inch pieces
- 4 cups broccoli florets roasted
- 3 cups cauliflower florets roasted
- 1/2 cup olive oil or as needed
- 2 large leeks green top removed, washed thoroughly and sliced
- 64 oz. ctn. vegetable broth (two 32-ounce containers)
- 1 large onion diced
- 2 cloves garlic finely minced
- 1 tsp. Salt and pepper to taste
- 1 tsp. dried thyme (or use fresh)
- 1 tsp. dried parsley (or use fresh)
Instructions
- Spread veggies on a parchment paper-lined cookie sheet.
- Brush with olive oil.
- Sprinkle generously with salt and pepper.
- Bake at 400 degrees about 45 minutes to an hour or until done.
- Transfer veggies to crockpot with vegetable broth, onion and garlic.
- Be sure to scrape off any residue from the parchment paper into the crockpot.
- Season with salt, pepper, thyme and parsley.
- Cook on high heat two to three hours or until veggies are cooked and heated through.