Light and creamy, this vegetable soup is perfect for this time of year.
GLUTEN-FREE & DAIRY-FREE
- 1 pound fresh asparagus, washed and trimmed
- 5 to 6 carrots, scrubbed and roughly chopped
- 1 yellow onion, roughly chopped
- 1 can organic corn, rinsed and drained
- 3 cloves garlic, chopped
- 1/2 cup avocado or olive oil
- salt and pepper to taste
- 1/2 cup vegan butter, melted
- 3/4 cup gluten-free flour blend
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups vegetable broth
- 1 1/2 cups dairy-free milk
Preheat oven 425° F. On a large cookie sheet lined with parchment paper, place the vegetables and garlic in an even layer. Pour the oil over the vegetables. Add salt and pepper to taste.
With clean hands, mix the vegetables thoroughly, making sure to coat all the vegetables. Place vegetables on the middle rack in the oven and roast for 15 to 20 minutes or until carrots and asparagus are fork tender, tossing halfway through. Remove from oven and set aside.
In a large saucepan, melt the butter over medium-high heat. Lower heat to low and whisk in flour, salt and pepper, whisking for 2-3 minutes to cook off flour taste. Mixture will be thick.
Whisk in vegetable broth and milk. Turn heat up to medium and continue to stir until mixture becomes thick.
Add in roasted vegetables and cook for 5 minutes. Turn off heat and allow to cool for 5 minutes.
Using an immersion blender, blend soup until desired consistency appears. Turn heat back on to medium and heat soup through.
Serve hot or keep in air-tight containers.
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