Ingredients
½ head broccoli (cut into florets)
½ head cauliflower (cut into florets)
1 zucchini (chopped into cubes)
½ large onion
1 green tomato (halved)
1 medium potato (diced)
1 whole head garlic
3 tbsp olive oil
Salt and pepper (to taste)
2 tsp dried thyme
2 tsp dried rosemary
2 tsp paprika
½ can white beans (about 7.5 oz, drained and rinsed)
1 cup fresh spinach
½ cup fresh parsley leaves
2 cups vegetable broth
1 can coconut milk (~ 14 oz )
Extra coconut milk (for drizzling)
Extra olive oil (for drizzling)
Sourdough bread (for serving)
Directions
Step 1
Preheat the Oven: Preheat your oven to 400°F (200°C).
Step 2
Prepare the Vegetables: Arrange the broccoli, cauliflower, zucchini, onion, green tomato, potato, and whole garlic head on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, pepper, thyme, rosemary, and paprika. Toss to coat evenly.
Step 3
Roast the Vegetables: Roast for 40-50 minutes, stirring halfway through, until the vegetables are tender and caramelized. Once done, allow them to cool slightly and squeeze the garlic from its skins.
Step 4
Blend the Soup: Transfer the roasted vegetables, squeezed garlic, white beans, spinach, parsley, and vegetable broth to a blender. Blend until smooth and creamy.
Step 5
Heat the Soup: Pour the blended soup into a large saucepan, stir in the coconut milk, and heat over medium heat until warmed through. Adjust seasoning if needed.
Step 6
Serve: Ladle the soup into bowls and drizzle with extra coconut milk and olive oil. Serve with toasted sourdough bread for dipping.
