Description
A hearty, nutrient-packed soup featuring roasted vegetables blended into a creamy, savory soup with aromatic thyme.
Ingredients
Scale
For the Crust:
- 2 cups Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 2 cups butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 medium beet, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup coconut milk (optional for creaminess)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts, sweet potato, butternut squash, carrots, and beet with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot, sauté onion and garlic over medium heat until softened, about 5 minutes.
- Add roasted vegetables, vegetable broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Stir in coconut milk if using and adjust seasoning to taste.
- Serve hot, garnished with extra thyme or a drizzle of olive oil if desired.
Notes
You can customize the seasonings to taste.