This is a super tasty vegetable soup! You can make this soup more of a creamy consistency by blending the veggies, or you can roast the veggies and have more of a hearty, chunky textured soup. Find out how to make both below!
- 3 Cups Diced Zucchini
- 3 Cups Diced Sweet Potato
- 3 Cups Diced Carrots
- 3 Cups Diced Onion
- 3 Cups Diced Peppers
- 3 Cups Diced Broccoli
- 1/4 Cup Oil (grapeseed or avocado is ideal)
- 3 Cups Packed Baby Kale, Spinach or Power Greens
- 6 Cups Diced Tomatoes
- 8-12 Cups Vegetable Broth
- 1 Tbsp. Cumin
- 1 Tsp. Crushed Red Pepper
- optional cilantro to top the soup with
Preheat over to 425°. Put diced vegetables on large baking pan (may need to use 2 so that vegetables are single layered) Roast in oven for 45 minutes or until soft and turning golden brown. Add tomatoes, broth, cumin red pepper and power greens to large pot. Cook over medium heat until greens are wilted. Add 2 cups vegetables to pot and 3 cups of the broth and tomato mixture. Allow soup to cook for about 5 more minutes over medium heat. Transfer soup little by little (depending on how big your blender is) into your blender. Blend until almost smooth. You're soup is now ready to enjoy!
CHUNKY SOUP OPTION: Do not blend mixture and just add roasted vegetables to pot and allow to cook over medium heat for an additional 10 minutes. Let cool a bit and serve!
Serves about 14