Name: Creamy Roasted Vegetable and White Bean Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: ½ head broccoli, cut into florets; ½ head cauliflower, cut into florets; 1 zucchini, diced; ½ large onion; 1 green tomato, halved; 1 medium potato, grated; 1 whole garlic bulb, halved; 3 tbsp olive oil; Salt and black pepper to taste; 2 tsp dried thyme; 2 tsp dried rosemary; 2 tsp paprika; ½ can white beans (~7.5 oz), rinsed and drained; 1 cup fresh spinach; ½ cup fresh parsley leaves; 2 cups vegetable broth; 1 can coconut milk (~14 oz); Extra coconut milk for drizzling; Extra olive oil for drizzling; Toasted sourdough bread for serving

Directions

1. Preheat Oven

Preheat your oven to 400°F (200°C).

2. Prepare Vegetables

Arrange broccoli, cauliflower, zucchini, onion, green tomato, grated potato, and halved garlic bulb on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, thyme, rosemary, and paprika. Toss everything to coat evenly.

3. Roast Vegetables

Roast in the oven for 40–50 minutes, stirring occasionally, until vegetables are tender and caramelized. Let them cool slightly, then squeeze out the soft garlic from its skin.