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My super creamy veggie soup with that roasty-smoky kick is total comfort food. Baking the veggies ramps up the flavor a ton. The whole thing's so smooth and silky, you just wanna keep eating. Feels good, fills you up, makes for a happy day.
Bold Roasting Magic
Using the oven really brings out all those sweet, savory, smoky bits. Veggies taste way better when you roast 'em like this and your soup ends up with this deep, rich flavor—not something you forget.
What You Need
- Veggies: Onions, garlic, peppers, zucchini, carrots.
- Base: Broth, creamy plant milk, peeled tomatoes, chickpeas.
- Season: Chili, pepper, salt, Italian herbs, olive oil.
How To Nail It
- Finish Up
- Add broth, tweak seasoning, and get it nice and hot before digging in.
- Blend It
- Throw in the creamy stuff, tomatoes, chickpeas, and blend till smooth.
- Get Roasting
- Roast everything for half an hour at 200°C till golden and caramelized.
- Prep It
- Rough-chop those veggies and toss with some oil and herbs.
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Easy Tips For The Best Soup
Chop your veggies about the same size so they cook just right. Mixed in a spoonful of cashew butter? Turned out extra velvety. Got veggies that look tired? Toss them in, they work great!
Try It Different Ways
Swap in coconut milk for a tropical twist or oat milk for a gentler flavor. In summer, go with fresh tomatoes—in winter, pumpkin is awesome. This soup totally changes with what’s in season.
Keep It Fresh
Chuck it in the fridge and it'll last 3 days or pop it in the freezer for 3 months. When you reheat, pour in a splash of broth to keep it super creamy every time.
Cook Ahead = Less Stress
Make a bigger batch, freeze in single-serves, and you’re set. Super handy when life gets wild but you still want something healthy in no time.
Nutritious Goodness
Loaded with vitamins, minerals, and plant proteins. It tastes great—plus your body and your mood will thank you.
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Switch It Up
Spinach, sweet potatoes, or broccoli fit right in. Squeeze in lemon, toss in some curry or cumin to add a whole new vibe.
Great With
Crunchy bread or some fluffy naan takes it up a notch. Want to bulk it out? Add cooked quinoa or rice—boom, full meal.
Roasting For The Win
Oven-baking gives you those caramel-y hits and big flavors. It's one simple step but makes everything taste next-level.
Totally Plant-Based
Only a few ingredients, huge flavors, and super easy to make. Even your most doubtful friend is gonna dig this vegan dish.
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No Waste Needed
Any extra veggies hanging around? Toss ‘em in for a tasty, no-waste way to cook. Awesome for saving food and being kind to the planet.
Frequently Asked Questions
- → Weshalb wird das Gemüse in den Ofen geschoben?
- Röstung hebt das Aroma so richtig raus. Die Knusprigkeit bringt viel mehr Geschmack rein.
- → Klappt das auch mit so einem Pürierstab?
- Klar, Pürierstab reicht aus. Einfach alles im Topf schön fein machen.
- → Wie sämig soll die Suppe werden?
- Ganz flexibel. Noch mehr Brühe rein für flüssig, weniger Brühe macht sie dicker.
- → Was kann ich draufgeben als Topping?
- Etwas Olivenöl, frische Kräuter, etwas Chili oder veganen Joghurt drauf – alles bringt mehr Biss und Geschmack.
- → Geht das auch mit anderem Gemüse?
- Auf jeden Fall! Hauptsache, das Gemüse lässt sich gut rösten.