Description
A hearty, nutrient-packed vegetable soup featuring a medley of roasted Brussels sprouts, sweet potatoes, butternut squash, carrots, and beets, simmered with fresh thyme for a comforting, earthy flavor.
Ingredients
Scale
For the Crust:
- 1 cup Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 2 carrots, peeled and sliced
- 1 medium beet, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- Optional: 1/2 cup coconut milk for creaminess
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts, sweet potato, butternut squash, carrots, and beet with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
- In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
- Add roasted vegetables, vegetable broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to blend flavors.
- Using an immersion blender, partially blend the soup to desired consistency, leaving some chunks for texture. Alternatively, transfer half to a blender, blend, and return to pot.
- Stir in coconut milk if using, adjust seasoning with salt and pepper, and serve hot.
Notes
You can customize the seasonings to taste.