Soups & Stewsdeliciouslyella
Roasted Spring Vegetable Soup
We love this springtime soup as it’s fresh and vibrant and the perfect way to use up any leftover roasted vegetables. The addition of cannellini beans and coconut yoghurt gives it a delicious creamy texture. And the nori doesn't just add a savoury punch, but it’s also a great source of iodine, which ensures proper thyroid function. For a subtle kick, don’t miss out on the sprinkling of chilli flakes before serving.
👥 2 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●bowl
📝 Preparation Steps
1
Bring the vegetable stock to a boil in a saucepan and add the edamame beans to defrost. Place the stock, edamame, roasted vegetables, cannellini beans, salt and mint into a high-speed blender and blitz until smooth.
2
Transfer the soup into the saucepan and heat over medium until warmed through, about ⏱️ 2 minutes. Season with several grinds of pepper. Serve in bowls and swirl in the coconut yoghurt. Sprinkle with the chilli flakes, if desired. Top with the crouton crumble, mint sprigs and the nori.
coconut yoghurt2 tablespoons
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...