Roasted Vegetable Soup | Vegetarian | Vegan Soup
Roasted Vegetable Soup Recipe | Vegan Soup
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#roastedvegetablesoup #vegansoup #easysoup
This is a delicious soup that requires only few vegetables. No meat, milk, or other non vegan products..So its VEGAN friendly…
You can substitute with any vegetable as preferred..
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Serving size: 4-5
3 1/2 cups of Vegetable Broth (Using an Vegan/Organic,Lactose free, Gluten free)
1 Green Zucchini
5-6 Green Beans
1/4 piece of Squash- Adding more will sweeten the soup
1 Whole Garlic
1 inch Ginger
1/4 Cup Parsley (only using leaves)
Rosemary - few leaves
2-3 tbsp of light olive oil
Few drops of Lime
Preheat oven to 350F degrees (180C) and bake for 30 minutes
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Roasted Vegetable Soup - The Vegan Zombie
In this video, Jon shows us how to make roasted vegetable soup vegan zombie style.
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Roasted Vegetable Soup
1 cup parsnips peeled & roughly chopped
2 cups potatoes peeled & roughly chopped
1 cup sweet potato peeled & roughly chopped
½ cup turnips roughly chopped
1 cup carrots roughly chopped
4 Tbs olive oil
2 tsp dried rosemary
1 tsp dried thyme
½ tsp dried sage
1 tsp sea salt
2 leeks roughly chopped
2 ribs celery chopped
1 Tbs apple cider vinegar
4 to 6 cups veggie broth
1 handful kale de-stemmed & chopped
1. Make sure to chop the vegetables all the same size so they cook at the same rate.
2. In large mixing bowl, add chopped vegetables, 2 Tbs olive oil, rosemary, thyme, sage and sea salt. Toss around until vegetables are evenly coated in oil and spices.
3. Spread vegetables out on a parchment paper lined cooking sheet and roast in over at 400* for 15 to 20 min. Flip vegetables over and roast for another 15 to 20 min.
4. Cut dark part off leeks and slice through middle lengthwise. Rinse thoroughly and give them a rough chop.
5. Heat 2 Tbs olive oil in large saucepan on medium heat. Sauté leeks until soft, about 5 min. Turn to high heat and stir in celery and roasted vegetables. Add apple cider vinegar and continue to stir. Add veggie broth, cover, bring to a boil then simmer for 20 min. Remove from heat and add kale.
6. Blend with immersion blender until you get consistency you want or let soup cool off and blend in blender i.e. Blendtec.
7. Add sea salt to your liking. Garnish with fresh parsley.
Roasted Vegetable Soup
Nice warm soup on a cold winter's day. Enjoy this easy yet sophisticated soup. Wow your friends with the blend of flavors.
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Roasted Mediterranean Vegetable Soup
Think making homemade soup is a hassle? Think again! Kerryann whips up this tasty veggie soup in no time at all. Give it a go with your favorite vegetables! Happy Cooking!
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ROASTED GARLIC CAULIFLOWER CHOWDER | cozy vegan soup recipe
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Roasted Autumn Vegetable Soup | The Buddhist Chef
Roasted Autumn Vegetable Soup
Roasting sweet potatoes, carrots and onions helps bring out their natural sweetness. Blend them, and you have a warm, healthy soup for a cool fall night.
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Quick & Healthy VEGETABLE SOUP ???? DAY 3 | HONEYSUCKLE
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Easy & Healthy Vegetable Soup Recipe SERVES 4-6:
In a heavy-Bottomed pot on medium heat, add
1 tbsp Ghee, let it melt
1/2 chopped onion, saute for 1-2 minutes
2 carrots chopped
1 chopped celery
mix together, sweat, add
2 tsp Italian Seasoning
1 clove minced garlic
1 tsp Kosher salt
saute for another 2 minutes
1 cup chopped zucchini
1 cup chopped green beans
1 cup broccoli
cook another 2 minutes, add
1/2 cup diced tomatoes
5-6 cups vegetable broth
1 rind parmesan cheese
1 sprig fresh rosemary
stir, cover, and cook on medium heat for 25 minutes
fish out the rosemary and parmesan rind. On a low simmer, add 1 can cannellini beans and 1/2 small shredded savoy cabbage
Stir, cook 5 more minutes and serve with a garnish of parsley. SERVES 4-6
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Vegan Roast Veg Soup
This short video will teach you how to make quick, easy, simple, nutritious, healthy and tasty vegan recipes, entirely based on plant food sources. No animal products or produce used. A real food choice for people with real taste and passion for food
VEGAN Roast Vegetable Soup
Bell pepper 1 (diced)
Red pepper 1 (diced)
Onion 1 (diced)
Potato 2 (small)
Carrot 1 (diced)
Garlic 2 pods
Broccoli 1 small bunch
Veg stock 1 cube
Olive oil 2 tbsp
Coconut milk 50 ml
Chop vegetables and pan roast them in olive oil ( you can also roast in an oven (275-200 deg for 30 minutes)
Add powdered vegetable stock and coconut milk. Add little amount of water if needed
Blitz in a food processor or using a blender
Reheat in pan if needed
Serve with warm rustic bread
Roast Vegetable Soup
Hey guys recipe number 11 in the high carb low-fat recipe series. This one is really great if you don't know what to make for dinner. If you dont know what Kumara is, It's sweet potato! We call it Kumara here in NZ. Very high carb & easy soup to make with loads of flavour and tastes amazing!!!
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TOPIC - Roasted Vegetable Soup - Inspired by PICK UP LIMES | Vegan Soup | Easy, Healthy & Tasty Recipes
From this year, we are starting a new kind of video where we are going to try other's recipes. If there is any non-veg recipe, we will try to make the vegetarian version of that. If there are any ingredients that are not available in India then we will twist the recipe as per the availability of those items. And obviously, we may alter the recipe slightly based on our taste palette :D
This is the first recipe and we thought of starting with our very favorite creator Sadia - Creator of Pick Up Limes. If you haven't checked out her channel PICK UP LIMES then please check that. It is something not to miss at all :)
We saw her creating this beautiful recipe and wanted to make our own version of the same recipe - Roasted Vegetable Soup
You can also call it ''mix veg soup'' but this is different than what we ever had in India. This soup is not just beautiful but so much full of flavors. We had our doubts for coconut milk but surprisingly that tasted yummm.
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This roasted vegetable soup recipe came when I tried to use vegetables when our broken fridge. I had roasted vegetable soup with grilled vegetables before, and none of them very well. So I had high hopes for this. But the result was one of the best soups I've done, so I quickly wrote the roasted vegetable soup recipe. Here is. My father had a soup of roasted red pepper in the past, it was delicious, but when I tried to make a roasted vegetable soup version, it was clear that he had used the cream had been an important part of taste, so my version was flat . This time wait as carrots, celery and garlic add much depth of flavor. Roasted garlic, or most, sweetened taste and let out over a base note, instead of singing lead. The result is a roasted vegetable soup with a caramel sweetness of the vegetables that come through. There is nothing like a bowl of creamy and smooth roasted vegetable soup that give warmth and comfort. Dump all the roasted vegetables in the pot with potatoes, water and salt. Cover and simmer until the potatoes are done about 15 minutes. Puree in batches in a blender. Be sure to let the blender lid ajar and covered with a tea towel that mix. Otherwise, if completely covered blender, steam hot meal inside explode when you turn it. Alternatively, you can Cool slightly before mixing, but again, be careful when mixing hot liquids. I prefer to leave the lid open anyway, just to be sure. Add the lemon juice. Adjust the roasted vegetable soup, add more water to the same fine, if necessary, or more salt or lemon juice, to taste.
Healthy Vegetable Soup Recipe | Rockin Robin Cooks
Try this vegetable soup recipe that is chock full of vegetables and flavor. It's easy as placing everything in a pot and cook for 25 min.
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Vegetable Soup Recipe
1 ½ tsp. Paprika
1 tsp. Oregano dried
½ tsp. Chipotle chile pepper
1 tsp. Heaping of dried basil
1 tsp. Salt
¼ tsp cayenne pepper
½ tsp. Onion powder
1 tsp. Dried thyme
1 ½ tsp. Garlic powder
Pepper to taste
6 - 8 cups of chicken broth
1 can ( 14.5 oz) fire roasted diced tomatoes
1 leek, chopped and rinsed
½ onion, finely diced
1 large carrot, diced
1 large or two small stalks of celery
2 gold potatoes, organic, peeled, cut into bite size pieces
1 medium sweet potato, organic, cut into bite size pieces
1 zucchini, organic, cut into 1 inch chunks
1 can cannellini beans, drained
2 cups of broccoli florets, organic
1 bunch of fresh parsley, organic, chopped
1 tsp. Fresh lemon juice
In a large frying pan over medium high heat, add about 1 Tbsp. of olive oil to the pan. When it’s hot add the onion, celery, carrots and leeks (mirepoix) to the pan. Saute and stir for about 8 to 10 minutes or until the onion is translucent and somewhat soft.
While the mirepoix is cooking, place all the other ingredients into a large stock pot over low heat with a partial lid, except for the broccoli, zucchini, parsley and lemon juice. Total cooking time for the soup is 25 minutes at a simmer. After 15 minutes of cooking the soup you can add the broccoli and zucchini. They take less time to cook and I personally don’t like mushy vegetables.
Once the mirepoix is done, add that to the stockpot as well and stir to combine everything. Taste the soup for flavorings. You might need to add more salt or any other spice to your liking. Go ahead and experiment.
After 25 minutes the soup is done. Serve it with some crusty bread if you prefer and enjoy!
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EASY ROASTED VEGETABLE SOUP | Grace's Eats & Treats
Hello Friends! WELCOME TO THE FIRST EPISODE OF MY BRAND NEW SERIES - GRACE'S EATS AND TREATS! How exciting! You've been asking for awhile for me to share some of my recipes in dedicated more detailed videos so that they're easier for you to search and follow and here we are! Today I'm so excited to share how I make my super easy Roasted Vegetable Soup! This one is so useful to have at hand throughout the week for lunches / snacks etc - so I'm constantly making it! Hope you enjoy as always and make sure to let me know what recipe you'd like to see next! Catch you all soon for another video! ❤️
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❤ ROASTED VEGETABLE SOUP ❤
Latest Edition of my hand blender:
Cauliflower (fresh and frozen)
Broccoli (fresh and frozen)
• Preheat oven to 180c
• Prepare and chop all of your chosen vegetables, in this case, the carrot, cauliflower, broccoli and red pepper and place on a baking tray (at this stage you can add the frozen cauliflower and broccoli if you want / need to). Drizzle with Olive Oil and season with salt, pepper and oregano. Roast in the oven for 20 minutes.
• Chop Onion and Garlic and sautée in Olive oil in a large pot until softened.
• Add the roasted vegetables to the onion and garlic.
• Pour water into the pot (enough just to cover the top of the vegetables) and add frozen spinach, fresh basil and parsley. Season with a little extra salt and pepper.
• Bring soup to the boil, then reduce the heat and simmer until the water liquid has reduced.
• Take the soup off the heat and blend (if you want a thinner consistency, just add some more water).
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Roasted Vegetable Soup
Mason shows kids how easy it is to take regular vegetables and turn it into a delicious soup.
Easy Roast Vegetable Soup Episode 69
The best way to use up any left over roast vegetables.
Gordon Ramsay’s Ultimate Vegetarian Lunch
Vegetarian food is on the up, and here’s a brilliant recipe to get the absolute maximum flavour out of your vegetables. Herb, courgette and halloumi cakes with a watercress and roast tomato salad. Delicious.
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???? Creamy Oven Roasted Vegetable Soup w/ Garlic || Easy & Tasty
Must give it a try! The oven roasted vegetables, especially the garlic, make this soup so tasty!
Creamy Oven Roasted Vegetable Soup Recipe
- 1 l water
- 1 carrot
- 1 onion
- 1 small yellow squash
- 5 broccoli florets
- 1 potato (sweet or regular)
- 1/2 red bell pepper
- 6 unpeeled garlic cloves
- 1/2 cup (150 ml) strained tomatoes
- 1 tablespoon parsley (flakes or fresh)
- salt, black pepper
Simple steps to follow:
1. Watch the video.
2. Enjoy! ????
CREAMY ROASTED CAULIFLOWER SOUP | vegan-vegetarian | E39
Cauliflower, carrots and the garlic can be used without roasting, i like it roasted for added smokey flavor. I made white and black sesame seeds turkish pide to go with the soup..it was a bomb, another all time favorite!!!
I used coco cream instead of the usual cream.
1 med Roasted carrot
1 med head roasted cauliflower -save some for garnishing
2 med diced potatoes
Few roasted garlic
1 onion -diced
3 cloves garlic
1 tbsp cajun or cayenne powder
1 tbsp sweet paprika
1 tbsp cumin powder
Salt n peppers to taste
1 vegie cube or stock
1 tbsp lemon juice
1 cup coconut milk
1/4 cup coconut cream for garnishing
Coriander leaves for garnishing or just parsley.
Enough water for personal consistency preferrences
#vegansoup, #vegetariansoup, #cauliflowersoup
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You're Doing It All Wrong - How to Roast Vegetables
Learn how to roast vegetables. Lisa Jervis, cofounder of Bitch magazine and author of Cook Food: A Manualfesto for Easy, Healthy, Local Eating, has a particular bias against mushy, flavorless vegetables that are more steamed than roasted.
Quick and Easy Creamy Vegetable Soup Recipe - How to Make Vegetable Soup
For the full Quick and Easy Creamy Vegetable Soup Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
How to make quick and easy creamy vegetable soup with only one pot in under 35 minutes. This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.
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Easy Vegetable Soup - Three Ways | Anna Jones
If you haven’t got a failsafe soup recipe in your arsenal than look no further than this tasty offering from Vegetarian cook Anna Jones. From one batch of sweet potato and squash soup she creates three different serving suggestions that will see you through the week. Blend and drizzle with chilli and thyme oil for a more refined dish or spoon over brown rice with a cool dollop of yogurt for something more filling. Or simply leave the soup chunky and mix through with cannellini beans for a heartier alternative. Delicious, versatile and healthy. A must have recipe for anyone wanting to eat well and save time in the kitchen.
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Roasted Tomato & Vegetable Soup | The Vegan Zombie
In this video Jon makes an easy and delicious roasted tomato vegetable soup.
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Squash & Roasted Vegetable Soup - Pritchard's Proper Vegan Cookin'
Looking for a Delicious Vegan Christmas Starter? Then look no further!!!
- 1 x Squash
- 4 x Red onions
- 4 x carrots
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Roasted Vegetables the Easy Way
Roasted vegetables are such an easy and staple dish to make. Roasting vegetables can be done with just about any vegetables. Watch more Vegetarian Recipes for Beginners:
The most important part of cooking is that the denser vegetables such as yams and potatoes are cut smaller than less dense vegetables like broccoli or brussel sprouts, so that they cook evenly.
How to Roast Vegetables
1. Wash your vegetables and dry them with a paper towel.
2. The denser vegetables such as yams and potatoes should be cut smaller than less dense vegetables like broccoli or brussel sprouts, so that they cook evenly. Potatoes for example would be cut 1/2 inch thick and mushrooms just cut in half, so it's roughly an inch think.
3. Place vegetables on a baking tray lined with parchment paper or aluminium foil, and drizzle olive oil on to the vegatbles so that the have a nice sheen. About 1 tablespoon for 1-2 cups of vegetables.
4. Roast vegetables at 450 degrees in the oven for 35-45 minutes, flipping once or twice.
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Quick Roasted Vegetable Soup Recipe | How to Make Roasted Vegetable Soup | Kitchen Dads Cooking
Quick, Easy and Delicious Roasted Vegetable Soup Recipe. With just a few vegetables we'll make a savory, warming and healthy soup. Very simple, easy for cooks of all levels.
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roasted garlic potato soup with rosemary and Brussels sprouts Something Vegan
This soup is creamy and comforting, and has just enough garlic to keep a cold away, not your friends.
4 medium potatoes
1 1/2 cups Brussels sprouts
1 1/2 Tbsp. olive oil, divided
1/2 Tbsp. balsamic vinegar
1 tsp. rosemary
Salt and pepper
2 full bulbs garlic
3 cups vegetable broth
1/2 cup great northern beans (cooked or from a can)
Preheat the oven to 400 degrees Fahrenheit. Dice the potatoes, and put into a bowl. Cut off the ends, and quarter the Brussels sprouts, and put in a separate bowl. Use 1 Tbsp. of olive oil to drizzle both the potatoes and sprouts. Add the balsamic vinegar just to the sprouts. Toss until the vegetables are evenly coated. Dump the vegetables onto a foil-lined roasting pan, keeping them separate. Sprinkle with rosemary, salt, and pepper. Cut the tops off the two full heads of garlic. Leave the skins on, and put them in a piece of foil. Drizzle with 1/2 Tbsp. olive oil, and wrap the foil around them to make a packet. Put the garlic packet on the pan with the vegetables. Roast the vegetables, and garlic in the oven for 35-40 minutes. Add half of the vegetable stock to the blender with the beans, and half of the roasted potatoes. Squeeze the garlic heads to release the roasted cloves into the blender and blend everything well. Add the rest of the vegetable stock, and blend until smooth. Pour the blended soup into a pot, add the rest of the roasted potatoes, and Brussels sprouts, and heat on the stove until hot. Makes about 4 servings.
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Freezer-Friendly Roasted Vegetable Soup | Everyday Health
Claire Thomas shows us how to make a soup with kabocha squash and roasted vegetables, easy to whip up and save for later.
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HOW TO MAKE A ROASTED GARLIC AND VEGETABLE SOUP
Roasted garlic is a divine entity, and paired with other roasted vegetables makes a healthy and delicious soup. Full recipe below!
- 2 large russet potatoes (~1.5 lbs)
- 3 carrots
- 1 large (or two smaller) yellow onions
- 3 large tomatoes (~2 lbs)
- 2 heads of garlic
- 7 cups (1.75 L) chicken (or other) stock
- 4 bay leaves
- fresh thyme
- 1 tsp garam masala
- up to 1/4 cup lemon juice
- salt and pepper to taste
Preheat an oven to 400 F (204 C). On a baking sheet, add the potatoes (washed and cut lengthwise in half), carrots (washed and cut into larger pieces), onion (peeled, ends removed and cut in half), tomatoes (cut in half with the stems removed) and garlic (cut widthwise in half, peels and all in tact). Brush an even coating of olive oil over all of the vegetables and then sprinkle with a generous pinch of salt and black pepper. Roast for 45 minutes or until the vegetables all develop at least some golden brown colour. Meanwhile in a large pot add the stock, bay leaves, de-stemmed thyme and garam masala. Bring it to a simmer for about 5 minutes and then remove the bay leaves. Puree the vegetables and then add them into the stock mixture, stirring until completely smooth. Add the lemon juice in small portions at a time, stirring and tasting between additions. Depending on the stock you used you may or may not use all of it, but it's worth adding it gradually rather than irreversibly adding too much! Season to salt and pepper to taste. For a heartier soup try adding barley, lentils, rice or pasta. Happy cooking!
Makes 6 servings (serving size pictured at end of video)
Slow Cooker Roasted Vegetables Recipe: Slow Cooker Vegetarian Recipes | Vegetarian Crockpot Recipes
How to make an easy vegetarian slow cooker recipe. A mixture of vegetables such as squash, carrots and potatoes along with a variety of seasonings make this a delicious and healthy roasted veggie crockpot meal! Full recipe here:
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