• 4 cups roasted vegetables - click here for recipe
  • 3-4 cups vegetable or chicken broth
  • 1/2 cup milk - can you cow's milk or oat milk
  • 1 tbsp chopped fresh basil, parsley or cilantro
  • salt & pepper


Roast vegetables according to recipe. Put into a blender. Add 3 cups broth, milk, salt and pepper  and blend. Check the thickness of the soup. If you would like it thinner add the remaining cup of broth.

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