Roasted Veggie Soup

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Step 1

Preheat oven to 425 degrees.

Step 2

Wash and chop all your veggies. Add to a large 9x13 baking dish and cover in olive oil, salt, pepper, and a generous amount of Italian seasoning. Mix well, then roast in the oven for 45 minutes until everything is soft and golden.

Step 3

Add roasted veggies and their juices to a blender or immersion blend. Blend until completely smooth.

Step 4

Pour soup into a large pot, then add your coconut milk (add the whole can if you want it thinner). Taste and add more seasoning if desired. Mix well and simmer for 5-10 minutes on medium heat.

Step 5

Serve your soup topped with coconut milk and alongside a grilled cheese or tasted bread. Enjoy!