Roasted Vegetable Soup

There’s nothing quite like a warm bowl of soup on a chilly day. And if you’re looking for a healthy and flavorful option, look no further than roasted vegetable soup. This delicious recipe calls for an array of vegetables including carrots, zucchini, and red peppers, all roasted to perfection in the oven. The addition of chickpeas and spinach adds a hearty and nutritious twist, while the blend of herbs and spices bring out the best flavors in each ingredient. This soup is truly a feast for the senses and is perfect for anyone looking for a comforting and wholesome meal.


1 cup Carrots, peeled and chopped

2 cups Zucchini, medium, Chopped

2 red peppers, Chopped

1 Onion, medium, Chopped (or 5 oz frozen chopped onions)

3 Cloves Garlic, Chopped

1 Lemon, Juiced and Zested

2 Tbsp Olive Oil, divided

2 cups Cauliflower Rice, frozen, defrosted

1 15 Ounce Can Chickpeas, Drained and Rinsed

1 tsp Oregano, dry

1 tsp Basil, dry

1/2 tsp Black Pepper

1/4 tsp Salt

3 cups Vegetable Stock, reduced sodium

4 cups spinach

How to Prepare

Preheat the oven to 400°F.

Chop carrots, zucchini, pepper, onion (if fresh) and garlic. 

Zest and juice lemon.

Toss carrots, zucchini, and pepper with half of the olive oil. Transfer to a parchment lined baking sheet. Roast in the oven for about 20 minutes.

Heat the remaining olive oil in a large pot over medium heat. Add the onion and saute until slightly translucent, about 3 minutes. Add the cauliflower, garlic, and chickpeas and cook for an additional minute.

Add the oregano, basil, salt, and pepper and cook for an additional minute before adding the roasted vegetables to the pot. Stir to combine. Pour in the vegetable stock. Bring to a boil and then reduce to a simmer. Cook uncovered for 30 minutes. 

Add the spinach and simmer for another 5 minutes. Stir in the lemon juice and zest and serve.

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