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One-Pan Vegetable Soup

Print Recipe
A healthy vegan soup packed with nutrients
Course Appetizer, Main Course
Cuisine American, European
Keyword easy vegan recipe, easy vegan soup, healthy soup, healthy vegan soup, one-pan, one-pot, soup, vegetable soup
Prep Time 15 minutes
Cook Time 45 minutes
Blending time 3 minutes
Servings 2
Calories 259.7
Author Cat Gavriusova

Equipment

  • chopping board
  • knife
  • Deep baking sheet or oven pan
  • Blender

Ingredients

  • ½ zucchini medium, chopped
  • 1 carrot large, chopped
  • 1 ½ cups cherry tomatoes
  • 2 stalks celery chopped
  • 1 ½ cups butternut squash cubed, frozen or fresh
  • 1 red bell pepper seeds removed, chopped
  • 2 vine ripened tomatoes halved
  • 3 heads garlic top cut off
  • 2 sprigs parsley
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp salt adjust to taste
  • 1 tsp dried thyme
  • 1 ½ cups unsweetened almond milk

Instructions

  • Preheat the oven to 400F.
  • Add all vegetables to a parchment-lined sheet pan or well-oiled cast-iron skillet. Top with the oil and spices. Toss until the vegetables are well coated.
  • Place the pan in the oven for 45 minutes, until the vegetables are soft.
  • Remove from the oven and allow to cool until safe to handle. Remove the garlic heads, then transfer the remaining contents of the pan to a high-speed blender. Squeeze the garlic cloves out of the heads and discard the skins. Add the almond milk to the blender. Combine until a smooth soup is formed, adding more milk or vegetable broth as desired.
  • Enjoy warm with a big slice of sourdough bread.

Nutrition

Calories: 259.7kcal | Carbohydrates: 49.1g | Protein: 12.4g | Fat: 4.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 1.7g | Sodium: 1558.7mg | Potassium: 1689.7mg | Fiber: 11.3g | Sugar: 14.9g | Vitamin A: 20091.2IU | Vitamin C: 166.9mg | Calcium: 427.7mg | Iron: 4.3mg