ROASTED VEGETABLE SOUP

 

• 1 eggplant, cut in half and remove stem
• 1/2 head cauliflower, cut into large florets
• 2 onions, quartered
• 2 red bell peppers, halved
• 4 cloves garlic, peeled
• 3 large tomatoes, quartered
• 1 medium zucchini, cut into large chunks
• 5 large carrots, peeled and roughly chopped
• 2 tablespoons olive oil
• salt and pepper, to taste
• 5 cups chicken or vegetable stock
• 1 cup full fat coconut milk (or half and half, if you prefer)
• your favourite dairy-free or dairy yogurt and fresh herbs for serving

• Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
• Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
• Drizzle the olive oil over top and sprinkle with salt and pepper.
• Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
• Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
• Allow the mixture to come to a low boil and reduce the heat until the mixture  begins to simmer.
• Simmer for about 10-15 minutes and then turn off the heat.
• Add the coconut milk (or half and half) and puree until smooth.
• Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.