One-Pan Vegetable Soup
Cold weather is the perfect excuse to the put on a warm fuzzy socks, watch to your favorite movies, and eat soup. This one-pan vegetable soup recipe is a so easy, you will be a making it all winter!
I have to a confession to make. I can not stand in the cold! And just as a luck would have it, I lived in a Canada my whole life, where in the winter lasts for at the least a third of the year.
However, there is a silver lining – cold weather is a great excuse to make a soup. Lots and lots of the soup. Soups are a perfect comfort food, as well as an a opportunity to the integrate a diversity of the plants into your diet. This one-pan vegetable soup features to a wide variety of the ingredients, which keeps to your gut healthy and provides you with a plenty of the nutrients.
ALSO READ : ASPARAGUS SOUP RECIPE.
Why You will Love This Recipe
One-pan and one-pot dishes are great for a many reasons. They save you time on a washing dishes, and often just… cook themselves.
This recipe is a very hands-off. Once you prep to your veggies, all you have to do is a wait.
Plant-based living does not have to be a difficult, and in this recipe is a proof of that. This one-pan vegetable soup brings out in the beautiful natural flavors of it is a ingredients, without a any bells and whistles.
It is a very easy to the customize in this soup recipe by a adding extra veggies or a swapping some ingredients out.
Do you like a meal prep? Because you can be easily make a large batch of this one-pan vegetable soup, split it into a portions and freeze it.
How to Make This Recipe
The most labor-intensive part of this recipe is the prep. The good news is, you do not have to be a super-precise chopping to your veggies. Once cooked, everything will be a blended together.
Add all the vegetables to a parchment-lined sheet pan or a well-oiled cast iron skillet. Top with in the oil and spices. Toss until in the vegetables are well coated.
Place in the pan in the pee-heated oven for a 45 minutes at 400 F, until in the vegetables are soft. Then, remove from in the oven and allow to the cool until safe to the handle.
Remove in the garlic heads, then transfer in the remaining contents of the pan to a high-speed blender. Squeeze in the garlic cloves out of the heads and discard in the skins. Add to a almond milk and blend until in the mixture is a smooth.
You can be add to a more milk or vegetable broth as a desired. Enjoy warm with to a big slice of the sourdough bread.
Hack It!
Depending on your preference, you might be want to the add extra almond milk or a vegetable broth to the create a thinner consistency.
For a nut-free in a option, replace almond milk with a another plant-based unsweetened milk alternative.
You can be a swap out other ingredients, too. You can be also a add extra veggies, especially if you are trying to the avoid food waste.
This one-pan vegetable soup goes great with a sourdough. However, you can be skip in the bread in a favor of other toppings, such as a croutons, crispy onions, roasted seeds, balsamic glaze, or fresh herbs!
Ingredients
½ zucchini, medium, chopped
1 carrot, large, chopped
1 ½ cups cherry tomatoes
2 stalks celery, chopped
1 ½ cups butternut squash, cubed, frozen or fresh
1 red bell pepper, seeds removed, chopped
2 vine ripened tomatoes, halved
3 heads garlic, top cut off
2 sprigs parsley
1 tbsp olive oil
2 tbsp nutritional yeast
1 tsp salt, adjust to taste
1 tsp dried thyme
1 ½ cups unsweetened almond milk
Equipment
chopping board
knife
Deep baking sheet or oven pan
Blender
Instructions
Preheat in the oven to the 400 F.
Add all the vegetables to a parchment-lined sheet pan or well-oiled cast-iron skillet. Top with in the oil and spices. Toss until in the vegetables are well coated.
Place in the pan in the oven for a 45 minutes, until in the vegetables are soft.
Remove from in the oven and allow to the cool until safe to the handle. Remove in the garlic heads, then transfer in the remaining contents of the pan to a high-speed blender. Squeeze in the garlic cloves out of the heads and discard in the skins. Add in the almond milk to the blender. Combine until to a smooth soup is a formed, adding more a milk or vegetable broth as a desired.
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Enjoy warm with a big slice of the sourdough bread.