Another great thing about this soup is that you can really play around with the vegetables you roast. Don't like broccoli? Leave it out, and double the cauliflower. It's seriously that simple. I also used coconut milk, but you could easily use unsweetened almond, cashew or soy milk.
The key to this soup's success is letting it blend long enough. You really want to give the soup time to blend until super smooth. No one wants giant chunks of random vegetables left over in a creamy soup. A super-high-powered blender works best for this. Don't worry if you don't have one, though. You can always blend in batches with a lower-powered blender or use an immersion blender.
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes
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