This roasted green vegetable soup is packed with comforting autumn flavors. Broccoli, cauliflower, zucchini, and potato are oven-roasted to bring out their caramelized notes, then blended with spinach and white beans for a creamy and nutritious result. Everything is enhanced with a splash of coconut milk, adding a velvety texture and a touch of exotic flavor. Best enjoyed hot with a slice of toasted sourdough bread.
½ can white beans (about 200 g, rinsed and drained)
1 cup fresh or frozen spinach
500 ml vegetable broth
For the finishing touch:
1 can coconut milk (about 400 ml)
A drizzle of coconut milk for serving
A drizzle of olive oil
Toasted sourdough bread (to serve)
Recipe
Preheat the oven to 200°C.
Place the vegetables (broccoli, cauliflower, zucchini, onion, potato, and whole garlic head) on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt, pepper, herbs, and paprika. Toss well to coat.
Roast for 40 to 50 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. Once cooked, let cool for a few minutes, then squeeze the roasted garlic out of its skin.
Blend the soup: add the roasted vegetables, garlic, white beans, spinach, and vegetable broth to a blender. Blend until smooth and creamy.
Pour the soup into a large saucepan, add the coconut milk, and heat over medium heat. Adjust seasoning if needed.
Serve in bowls, drizzle with coconut milk and olive oil, and enjoy immediately with toasted sourdough bread.
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