hidden vegetable soup

Deliciously creamy and soothing fall soup recipe that uses seasonal ingredients.

Butternut Squash Carrot Soup

butternut squash (small, sliced in half and seeded)

carrots (large,

vine ripe tomatoes (halved)

yellow onion (roughly chopped)

garlic (top sliced off)

½ inch ginger (optional, minced)

vegetable broth (or water)

salt and pepper (to taste, generously)

milk

Red pepper flakes

herbs

Olive oil

Preheat the oven to 400F. 

On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle it with salt and pepper. 

Place in the preheated oven, and roast for 40 minutes, until the squash is soft.

When safe to handle, carefully transfer the contents of the sheet pan to a high speed blender, along with two cups of vegetable broth of water. Combine until a smooth soup is formed. 

Pour into bowls, and garnish with coconut milk, red pepper flakes and olive oil, as desired.

Delicious, hearty fall soup with warm spices and coconut milk.

Sweet Potato Cauliflower Soup

cauliflower (small,

potato

red bell pepper (whole)

shallots (peeled)

curry powder

paprika

tsp cumin

olive oil

salt and pepper (adjust

oz coconut milk (one can)

vegetable broth (add more as needed)

Parsley

cauliflower (reserved before blending)

Preheat the oven to 400F.

On a sheet pan, lay out the cauliflower, sweet potato, bell peppers, garlic, and shallots until evenly dispersed. Roast the bell peppers whole with the stems intact. Drizzle with the olive oil, then coat the cauliflower with the curry powder, paprika and cumin. Sprinkle all of the vegetables with salt and pepper. 

Roast for 35 to 40 minutes, until the sweet potato and cauliflower is soft.

When safe to handle, transfer the cauliflower, sweet potato and shallots to the blender. You can set aside 1/4 of the roasted cauliflower as a soup topper. 

Remove the stems from the bell peppers, and add to the blender. Squeeze out the garlic cloves into the blender and discard the skins. 

Add the can of coconut milk and vegetable broth. Blend until you achieve a smooth, silky soup. You can add more vegetable broth as needed to achieve your desired consistency. Taste, and add more salt and pepper as desired. 

Reheat if needed and serve immediately with some of the roasted cauliflower and parsley on top. Store in a sealed container in the fridge for up to four days. 

Deliciously comforting hidden vegetable broth, served with adorable star pasta.

Italian Penicillin Soup

vegetable broth

onion

¼ inch ginger

carrots (peeled)

celery

garlic

salt (omit if vegetable broth is already salty)

dry pastina

black pepper

parsley (chopped)

Add water or vegetable broth to a pot and bring to a boil. Add all of your vegetables, and simmer for 25 minutes, until slightly softened.

Cook pastina separately while the vegetables are simmering.

Using a slotted spoon, carefully spoon out the whole vegetables and transfer them to your blender, with around 2 cups of the broth. Allow to cool until safe to handle, then blend until a thick puree is formed. 

Pour that back into your broth and stir. To a bowl, add your cooked pastina or pasta of choice, and pour the broth over the top. Top with fresh parsley and black pepper, and enjoy. 

Top 3 hidden vegetable soup recipes from across the web

The most viewed hidden vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butternut Squash Carrot Soup

Sweet Potato Cauliflower Soup

Italian Penicillin Soup

Top 3 hidden vegetable soup recipes from across the web

The most viewed hidden vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut Squash Carrot Soup

Sweet Potato Cauliflower Soup

Italian Penicillin Soup

The most viewed hidden vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine