Roasted Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy soup made from roasted vegetables including sweet potato, bell pepper, and cauliflower, finished with white beans and warm spices. Colorful, budget-friendly comfort food in every spoonful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium sweet potato ((12 ounces) peeled and cubed)
- 1 red bell pepper (seeded and chopped into 1-inch chunks)
- 1 medium zucchini (diced)
- 1 small head cauliflower (chopped into florets)
- 1 medium red onion (chopped into 1-inch chunks)
- 2-4 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- 15 ounce can white beans (drained and rinsed)
- 4-5 cups vegetable broth
- 3 tablespoons fresh lemon juice
- 1/2 cup vegan Parmesan (I used Violife shaved Parmesan)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 1207mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1053mg
- Calcium
- 116mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.