Roasted vegetable soup is a healthful recipe that’s perfect for fall and winter too! Roasted brussel sprouts, and sweet potatoes compliment the sautéed onion, carrots and celery. This simple, delicious soup is seasoned with garlic, and coarse sea salt. Not to mention, it’s highly requested by Justin and one of my absolute favorites.

Ever since remote life has come to an end, and Justin headed back to work this summer, a majority of meal time has landed in my lap. Cooking three meals a day can get overwhelming, especially when you get in a recipe rut. You know when the family favorites are on heavy rotation…

Well, that’s usually when I take the opportunity to get a little creative in the kitchen, and that’s exactly how this recipe came about. The temps were getting a little cooler, and the girls were getting adventurous at meal time and started to really enjoy roasted Brussel sprouts (as long as they were well done).

So, after a few steady weeks of Brussel sprouts (on the side) I decided to take the leap and test them out in a vegetable soup. Have I mentioned that I absolutely LOVE soup? I distinctly remember soup as one of my pregnancy cravings. But, who am I kidding? Soup is a major comfort food I crave every fall + winter. Well, along with chili and stew, you too?

Then you will definitely want to back pocket this simple, and delicious vegetable soup for the next time a craving strikes.

HOW TO MAKE VEGETABLE SOUP

One| Preheat your oven to 400 degrees, to roast the sliced brussel sprouts (with one clove garlic) and cubed sweet potato. I used two separate baking dishes. Make sure to liberally coat the veges with your favorite, quality EVOO.

The brussel sprouts were in the oven for around 13 minutes and the sweet potatoes were in for 20 minutes.

Tip: Make sure to check in on the veges about half way through.

Two| While your oven is preheating, cook the quinoa. I cooked 1 cup of quinoa with 1 cup of vegetable broth and 1 cup of water.

Three| In a 4 quart pot, sauté 3 cloves of garlic, and 1/2 white onion in EVOO until the onions are translucent. Next, add the carrots, then add the celery, sauté for about 10-15 minutes (or until the carrots are no longer crunchy).

Combine Ingredients + Simmer Soup

Four| Once the carrots have softened add 6 cups of low sodium, organic vegetable broth. Bring the pot to a boil, and then simmer on low. Next, add the roasted brussel sprouts.

Five| Once the sweet potatoes are out of the oven, puree 1/2 of the sweet potato with a pinch of coarse sea salt, a dash of EVOO and water. Add the puree to the simmering pot and give it a stir. Add the remaining cubed sweet potato at this time as well.

Six| Add the cooked quinoa to the soup. Let the soup simmer for around 10 minutes and serve!

Print The Recipe Here

Roasted Vegetable Soup

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Total Time 1

Course Lunch, Main Course, Snack, Soup

Ingredients

8 cups Vegetable broth/stock
1 cup quinoa
16 oz brussel sprouts
1 medium sweet potato
1/2 large white onion
4 cloves garlic
1/2 cup carrots (2 sticks)
1/2 cup celery
EVOO
coarse sea salt

Instructions

Preheat your oven to 400 degrees, to roast the sliced brussel sprouts (with one clove garlic) and cubed sweet potato. I used two separate baking dishes. Make sure to liberally coat the veges with your favorite, quality EVOO. The brussel sprouts were in the oven for around 13 minutes and the sweet potatoes were in for 20 minutes.
While your oven is preheating, cook the quinoa.I cooked 1 cup of quinoa with 1 cup of vegetable broth and 1 cup of water.
In a 4 quart pot, sauté 3 cloves of garlic, and1/2 white onion in EVOO until the onions are translucent. Next, add the carrots, then add the celery, sauté for about 10-15 minutes (or until the carrots are no longer crunchy).
Once the carrots have softened add 6 cups of low sodium, organic vegetable broth. Bring the pot to a boil, and then simmer on low. Next, add the roasted brussel sprouts.
Once the sweet potatoes are out of the oven, puree 1/2 of the sweet potato with a pinch of coarse sea salt, a dash of EVOO and water. Add the puree to the simmering pot and give it a stir. Add the remaining cubed sweet potato at this time as well.
Add the cooked quinoa to the soup. Let the soup simmer for around 10 minutes and serve!