![]() This one-pan vegetable soup goes great with sourdough.You can also add extra veggies, especially if you’re trying to avoid food waste. You can swap out other ingredients, too.For a nut-free option, replace almond milk with another plant-based unsweetened milk alternative.Depending on your preference, you might want to add extra almond milk or vegetable broth to create a thinner consistency.Enjoy warm with a big slice of sourdough bread. You can add more milk or vegetable broth as desired. Add almond milk and blend until the mixture is smooth. ![]() Squeeze the garlic cloves out of the heads and discard the skins. Remove the garlic heads, then transfer the remaining contents of the pan to a high-speed blender. Then, remove from the oven and allow to cool until safe to handle. Place the pan in the pre-heated oven for 45 minutes at 400F, until the vegetables are soft. Toss until the vegetables are well coated. Once cooked, everything will be blended together.Īdd all vegetables to a parchment-lined sheet pan or well-oiled cast iron skillet. The good news is, you don’t have to be super-precise chopping your veggies. The most labor-intensive part of this recipe is the prep. Do you like meal prep? Because you can easily make a large batch of this one-pan vegetable soup, split it into portions and freeze it.It’s very easy to customize this soup recipe by adding extra veggies or swapping some ingredients out.This one-pan vegetable soup brings out the beautiful natural flavors of its ingredients, without any bells and whistles. Plant-based living doesn’t have to be difficult, and this recipe is proof of that.Once you prep your veggies, all you have to do is wait. They save you time on washing dishes, and often just… cook themselves. One-pan and one-pot dishes are great for many reasons.This one-pan vegetable soup features a wide variety of ingredients, which keeps your gut healthy and provides you with plenty of nutrients. ![]() Soups are a perfect comfort food, as well as an opportunity to integrate a diversity of plants into your diet. However, there’s a silver lining – cold weather is a great excuse to make soup. I can’t stand the cold! And just as luck would have it, I lived in Canada my whole life, where the winter lasts for at least a third of the year. This one-pan vegetable soup recipe is so easy, you’ll be making it all winter! ![]() Cold weather is the perfect excuse to put on warm fuzzy socks, watch your favorite movies, and eat soup. ![]()
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