Roasted Vegetable Soup (Dairy-Free & Broth-Less)

This recipe focuses on roasting vegetables to bring out their natural sweetness and depth of flavor, eliminating the need for broth or dairy. The resulting soup is hearty, flavorful, and completely customizable to your preferred vegetables.

Yields: 1 serving Prep time: 15 minutes Cook time: 35-40 minutes

Ingredients:

• 1 medium carrot, peeled and chopped
• 1 medium beetroot, peeled and chopped (smaller dice for quicker cooking)
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1/2 cup chopped vegetables of your choice (e.g., zucchini, bell pepper, celery) – feel free to experiment!
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• 1 cup vegetable stock or water (optional, for thinner consistency)

Instructions:

1. Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the carrot, beetroot, onion, and garlic with olive oil, thyme, rosemary, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Smaller pieces will cook faster. Beetroot may take slightly longer.
2. Sauté additional vegetables (optional): While the main vegetables are roasting, you can sauté the other chosen vegetables (zucchini, bell pepper, etc.) in a separate pan with a little olive oil until slightly softened. This adds another layer of flavor and texture.
3. Blend the soup: Once the roasted vegetables are cool enough to handle, transfer them to a blender (or use an immersion blender). Add the sautéed vegetables (if using) and blend until smooth. If the soup is too thick, add a little vegetable stock or water to reach your desired consistency.
4. Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. You can add a squeeze of lemon juice for brightness, or a pinch of red pepper flakes for a touch of heat. Serve warm.

Tips and Variations:

• Spice it up: Add a pinch of chili flakes or a dash of your favorite hot sauce for a spicier soup.
• Add herbs: Fresh herbs like parsley or cilantro can be added at the end for extra flavor and freshness.
• Boost the flavor: A tablespoon of tomato paste added to the roasting vegetables will deepen the flavor.
• Make it creamy (dairy-free): Blend in a few tablespoons of cooked and pureed white beans (cannellini or great northern) for a creamier texture without using dairy.
• Add protein: Cooked lentils or chickpeas can be added to the soup for extra protein. Add them during the roasting stage or stir them in after blending.

Enjoy your delicious and healthy dairy-free, broth-less vegetable soup! Remember to adjust cooking times depending on the size and type of vegetables you use.