Eat Your Vegetables' Soup (Vegan-Friendly)

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READY IN: 45mins
Recipe by COOKGIRl

From Substitute soymilk for the milk if you wish. Creamy and comforting-celebrate the glory of roasted vegetables!

Ingredients Nutrition


  1. *NOTE: substitute 1/2 teaspoon ground cinnamon, and 1/8 teaspoon each of ground allspice, ground coriander and black pepper for the garam masala.
  2. Preheat oven to 425 degrees.
  3. Lightly grease a large baking sheet. Place the cut up vegetables on the baking sheet.
  4. Drizzle or spray a bit more oil on the vegetables and toss to coat.
  5. Bake the vegetables 15 minutes. Stir and bake about 10 minutes longer or until softened.
  6. Transfer the vegetables to a large soup pot. Add the garam masala and 3 cups water.
  7. Bring to a boil, reduce heat and cover soup pot. Simmer until the vegetables are very soft, about 20 minutes. Add the milk (or soymilk). Heat through but do not boil.
  8. Using an immersion blender, puree the soup mixture until smooth.
  9. Season with salt and pepper. Can be served hot or chilled.
  10. Garnish with the diced tomatoes if desired.
  11. For Vegan, use soymilk!

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