Learning how to make soup from roasted veggies is a simple technique that can change the way you meal prep. We love this easy recipe from Rawsome Superfoods, the latest cookbook by vegan blogger and best-selling cookbook author Emily Von Ewu.
The process unfolds in two basic steps: roast up a pan of your favorite veggies -- in this case, cauliflower and carrot -- then give them a whirl in the blender with a bit of coconut milk and broth until the texture is just right. That's it! While your veggies are getting toasty in the oven, you have time (and free hands) to prep other elements of your meal -- or actually take time to chill, if that's what your body needs.
You can use any veggies you like, including ones that you previously roasted. We love to store the soup in glass jars to enjoy throughout the week, or single serving portions to stash in the freezer to pull out when we're too tired to cook.
The post How To Turn Roasted Veggies Into Soup With Basically Zero Effort appeared first on The Chalkboard.
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