One-Pan Vegetable Soup

Name: One-Pan Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Ingredients: 1/2 zucchini (medium, chopped); 1 carrot (large, chopped); 1 1/2 cups cherry tomatoes; 2 stalks celery (chopped); 1 1/2 cups butternut squash (cubed, frozen or fresh); 1 red bell pepper (seeds removed, chopped); 2 vine ripened tomatoes (halved); 3 heads garlic (top cut off); 2 sprigs parsley; 1 tbsp olive oil; 2 tbsp nutritional yeast; 1 tsp salt (adjust to taste); 1 tsp dried thyme; 1 1/2 cups unsweetened almond milk

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Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 2

easy vegan recipe easy vegan soup healthy soup

Instructions

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Step 1

Preheat the oven to 400F.

Step 2

Add all vegetables to a parchment-lined sheet pan or well-oiled cast-iron skillet. Top with the oil and spices. Toss until the vegetables are well coated.

Step 3

Place the pan in the oven for 45 minutes, until the vegetables are soft.

Step 4

Remove from the oven and allow to cool until safe to handle. Remove the garlic heads, then transfer the remaining contents of the pan to a high-speed blender. Squeeze the garlic cloves out of the heads and discard the skins. Add the almond milk to the blender. Combine until a smooth soup is formed, adding more milk or vegetable broth as desired.

Step 5

Enjoy warm with a big slice of sourdough bread.

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