Broccoli & Roasted Veggie Soup
Ingredients
1 Crown of Broccoli
1 Small Yam
1 Golden Beet (optional, if you can’t find use extra yam)
½ White Onion
3-4 Garlic Cloves
3 Tbsp of Olive Oil
1 Cup Shredded Zucchini
1 Lt Vegetable Broth
1 Cup Milk
2 tsp salt
1 tsp of: garlic powder, onion powder, celery salt, and thyme
2 Cups Shredded Cheddar Cheese
Instructions
Makes Appx: 6-8 Servings
Total Cook & Prep Time: 1.5 - 2 hours
Note: A food processor or immersion blender is needed for this recipe.
Preheat the oven to 350 Degrees F and lay out a baking sheet with parchment paper.
Chop broccoli, yam, golden beet, into small-medium chunks, dice the onion, and mince the garlic. Toss all of the chopped veggies into a large mixing bowl with 3 tbsp of olive oil.
Toss all of the veggies in the mixing bowl until they are coated in the oil. Add in 1 tsp of each of the spices: garlic powder, onion powder, celery salt, and thyme.
Spread the oiled and spiced veggies out on the parchment paper lined pan and place in the oven to roast for 40-50 minutes.
Take the veggies out of the oven and allow to cool for 5 minutes. Pull out your food processor with the chopping blade attachment.
Add half the pan of roasted veggies, ½ Lt of vegetable broth, ½ cup of shredded zucchini into the food processor. Blend until smooth and then pour into a large soup pot. Repeat this process with the other half of the veggies, broth, and zucchini and pour into the soup pot once smooth.
Bring the soup mixture to a low bubble, add 2 tsp of salt, and slowly mix in the shredded cheese and 1 cup of milk.
Allow the combined soup to simmer for approximately 30 minutes to develop the flavour!
Allow soup to cool before consuming and top with more shredded cheese.
Note: if you are using an immersion blender rather than a food processor, add all of the mixed veggies, liquid, and shredded zucchini to the large soup pot, bring to a low simmer for 10 minutes. Remove the pot from the heat and use the immersion blender in the mixture and blend until smooth. Return the pot to medium heat and bring it back to a simmer, mixing in shredded cheddar cheese and salt. Allow the soup heat (should be a low bubble) for 30 minutes.
