Roasted vegetable soup with Lebanese bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 200 degrees.

Step 2

Peel onions, garlic and carrots and cut into pieces. Peel a squash, grate it and slice the cauliflower, eggplant, zucchini and tomatoes. Put everything on a plate lined with parchment paper, drizzle over olive oil and add salt and pepper.

Step 3

Roast the vegetables in the oven for 35-40 minutes until they become soft and have started to turn brown.

Step 4

Place the roasted vegetables in a large saucepan and pour on the broth.

Step 5

Bring to the boil and simmer for 10-15 minutes. Put in coconut milk and mix the soup smoothly with a hand mixer or in a food processor.

Step 6

Top the soup with yogurt and fresh thyme.

Step 7

Set the oven at 200 degrees.

Step 8

Cut the bread into pieces and brush with olive oil. Sprinkle with flake salt and fresh thyme.

Step 9

Roast in the oven until the breads have taken on a little color.

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