ROASTED VEGETABLE SOUP

 

ROASTED VEGETABLE SOUP

6 beefsteak tomatoes, halved and cored

2 carrots, in 1/2 inch slices

1 small zucchini, in 1/2 inch slices

1 large onion, sliced

1 sweet potato, in 1/2 inch slices (omit this if making this in week 1 of Supercharged Hormone Diet detox)

2 leeks, white and green parts only, thoroughly washed and cut into 1/2 inch pieces

1 tsp dried thyme

4-5 cloves of garlic

2 tbsp extra virgin olive oil

salt and pepper to taste

4 cups of organic low sodium vegetable broth 

Preheat the oven to 425 degrees Fahrenheit. Place the tomatoes (cut side down), carrots, zucchini, onion, sweet potato, leeks, thyme and garlic in a single layer on a roasting pan. Drizzle with the olive oil and season with salt and pepper. Roast until tender, approximately 45 – 60 minutes. Once the vegetables are cooled, peel the tomatoes, discarding the skins, and transfer the vegetables to a large pot on the stove top. Add vegetable broth (add more if necessary to make the soup the consistency you prefer). Bring to a boil then reduce and simmer for 10-20 minutes. Use a hand blender to puree the mixture until smooth. Ladle into four bowls and serve. 

**OPTIONAL – Add protein – 1/4 cup crumbled pressed organic cottage cheese/ricotta/plain greek yogurt or plant-based protein. 

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