“Creamy” Roasted Vegetable Soup
This is a thick, creamy (without the cream), and delicious soup recipe. While it takes about an hour to roast the vegetables, this can be done in advance to save time. After that it takes only a few minutes to prepare.
1 sweet potato or yam, cut in slices
1 red pepper, cut in half and seeded
1 green pepper, cut in half and seeded
2 medium-sized potatoes cut into slices
1 large onion, cut into quarters
5 cloves garlic, peeled
1 carrot, cut in slices
3 Tablespoons of extra virgin olive oil
1 sprig of fresh rosemary or 2 teaspoons of dried rosemary
1 teaspoon thyme (fresh or dried)
½ teaspoon Celtic sea salt (see note above)
Mix all marinade ingredients together.
Place all the vegetables in a large bowl. Toss with the marinade until coated. You may need to do this in two stages depending on the size of the bowl you are using. Place all the vegetables on a large baking tray. Bake at 350 degrees for 1 hour or until vegetables are soft. Puree in a food processor or blender, adding hot water or stock to thin to desired consistency. Serve. Add Celtic sea salt and pepper to taste. Enjoy!
Adapted with permission from The 4-Week Ultimate Body Detox Plan by best-selling author, Michelle Schoffro Cook, BSc, RNCP, ROHP, DNM.