Panther Chef: Roasted Vegetable Soup

I was looking for something warming, filling but not too bad for you. I wanted it to be vegetarian as well. I think I came up with something pretty tasty. (Wherever you can, try to use organic ingredients)


1 bunch cauliflower
1 bunch broccoli
3 large carrots
1 pck low sodium veggie stock
1 large yellow onion
3 cloves garlic
1 can lite coconut milk
2 tspn cinnamon
2tspn nutmeg
salt/pepper to taste
Organic Olive Oil
Organic Half & Half (or vegan alternative)
1/4 cup crushed cashews

Clean & rough chop cauliflower, broccoli & carrots and place them on a baking sheet. Sprinkle with canola oil, and season with a dash of salt. Place in an oven on broil and cook until cauliflower begins to lightly brown, about 15 minutes in my oven. Remove and set aside. Turn off oven.

In the meantime, chop onion and garlic and saute in a large kettle or deep pan until onion turns translucent. Add veggie stock and bring to a light boil. Add roasted vegetables and coconut milk to kettle, bring to a simmer and cook until veggies are fork tender, about 20 minutes.

Turn off stove. Using an immersion blender, blend mixture in kettle until all large chunks are smooth. Mixture will be hot, be cautious. Once smooth, stir in half & half until mixture becomes creamy. This will depend on softness of veggies, etc. For me it was about a 1/2 cup. You can also use a vegan alternative of your choice to keep the meal fully vegan. To lower overall calories, do not add half & half, but keep in mind that the texture will be a bit grainy and less smooth.

Once the soup is smooth, add to a bowl and garnish with crushed nuts, cinnamon, nutmeg, and salt/pepper to taste.

One Reply to “Panther Chef: Roasted Vegetable Soup”

  1. I definitely have to try this one out! I’ve been quite the carnivore lately, so now I just find myself craving a serious veggie meal. This might be just what the doctor ordered! Thanks for sharing 🙂

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