Roast Vegetable Soup
Ingredients
- 2 large carrots, peeled and cut into 1 inch chunks
- 1 1/2 cup cauliflower florets
- 2 cups butternut squash, peeled and cut into 1 inch chunks
- 1 large shallot, peeled and quartered
- 1 large garlic clove, peeled
- 1 tablespoon olive oil, plus more for drizzling if desired
- 1 teaspoon salt
- 1/2 teaspoon cumin powder
- 32 oz chicken or vegetable stock
- cilantro for topping
Instructions
- Preheat oven to 400 degrees.
- Place first 5 ingredients on a baking sheet. Drizzle with olive oil and salt.
- Roast vegetables for 30-35 minutes or until golden and tender.
- Place roast vegetables, cumin and broth in a soup pot. Cover. Bring to a boil, reduce to a simmer for 15 minutes.
- Using a blender or hand immersion blender, puree the soup until smooth.
- Sprinkle with cilantro and top with greek yogurt and olive oil if desired.
Notes
If using a Philips Soup maker, place roast vegetables, cumin and broth in soup maker, cook for 15 minutes and puree.
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