Roasted Broccoli, Cauliflower and Carrots Soup
Roasted Broccoli, Cauliflower and Carrots Soup is wonderfully savory and delicious. This mouthwatering comfort food recipe roasts the veggies ahead of time which amps up the flavors exponentially. Terrific soup for cold, winter nights. Healthy, low calorie, clean eating, gluten free and vegan.
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
NOTE: I only roasted the broccoli, cauliflower and carrots. But you can also roast the leeks, onion and a whole bulb of garlic, if desired.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 144kcalCarbohydrates: 10gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 225mgPotassium: 293mgFiber: 3gSugar: 3gVitamin A: 2447IUVitamin C: 50mgCalcium: 50mgIron: 1mg
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