When I was growing up, I was never a big fan of soup. To be fair, I also lived in California in the continuous scorching heat so soup probably isn’t as popular down there overall. However, as I have grown older, I have learned to appreciate soup for its health benefits and comfort value now that I am up in the dark and rainy Pacific Northwest. I have also learned to appreciate how easy it is to prepare in large quantities and reheat for leftovers. That being said, I have been experimenting for the last few years making all kinds of soups with whatever vegetables I happen to have on hand and this recipe was killer. This Roasted Garlic Vegetable Soup is healthy, delicious, bowl-licking good soup that is also light and vegan!
|My pre-prepped soup veggies made this even easier!
So, I know I have mentioned our routine of Sunday meal prepping before because it makes things so much easier throughout the week but I’m going to have to mention it again. This soup was prepped almost entirely the day before, as you can see in the picture above. If you need some, these Cutting Boards
are great and have convenient rubber non-slip edges. Heather and I planned ahead and washed and cut all of our vegetables on Sunday while we were doing our other weekly meal prep, then on Monday all I had to do was roast the garlic and throw it all together. The garlic could even be roasted ahead of time as long as you refrigerate it after it is roasted!
For this soup recipe I purposefully stayed away from high carb vegetables like potatoes and beans and all animal products and the result is a light and very nutrient dense soup that is still packed with flavor. That means this soup is nothing but high fiber, high nutrient vegetables. Part of this was due to Heather’s health and fitness challenge that she is currently doing, so for fellow Beachbody challengers, one 2 cup serving counts as 1 yellow and 2 green containers. For everyone else, just know that this is a low-carb, vegan soup that actually tastes really good!
Roasted Garlic Vegetable Soup
1 Leek, diced
2 stalks Celery, diced
3 small Rainbow Carrots, sliced
1 cup Kale, destemmed and chopped
1 head Garlic, roasted and minced
1 14.5oz can Organic Fire Roasted Tomatoes, diced
4 cups Organic Vegetable Broth
2 Tbsp Extra Virgin Olive Oil
1/2 tsp Thyme, dried
1/2 tsp Basil, dried
1/4 tsp Parsley, dried
1/2 tsp Sea Salt
1/4 tsp Freshly Cracked Black Pepper
Heat olive oil in a soup pot over medium heat. Add leek, carrot, and celery and cook for about 5 minutes or until vegetables are starting to soften. Add tomatoes and spices and cook for another 3 minutes. Then add kale, roasted garlic and broth and cook for about 30 minutes or until all vegetables are tender. Enjoy!