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Roasted Spring Vegetable Soup
Ingredients
2 cups
leftover roasted vegetables
1 can
cannellini beans
1 cup
coconut yogurt
4 cups
vegetable stock
Instructions
1
Chop your leftover roasted vegetables into smaller pieces and place them in a large pot.
2
Add the cannellini beans and coconut yogurt to the pot.
3
Pour in enough vegetable stock to cover the vegetables and beans.
4
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
5
Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6
Serve hot, garnished with fresh herbs if desired.
Notes
Nutrition Facts
(per serving)
Calories:
214 calories
Servings:
4 servings
Carbohydrates:
35 g
Fat:
5 g
Fiber:
9 g
Protein:
8 g
Sugar:
2 g
Meal Effort
Preparation:
23 minutes
Cook:
15 minutes
Total:
38 minutes