Eat Your Vegetables' Soup (vegan-friendly)

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 -3 garlic cloves
• 1 yellow bell pepper
• 2 cups broccoli florets
• 2 -3 cups cauliflower florets
• 1/2 small fennel, cut into 1-inch pieces
• 1 medium red skin potato, diced
• 2 large shallots, quartered
• 1 medium tomato, seeded and cut into wedges
• 1 medium zucchini, cut into 1-inch chunks
• 3 cups acorn squash, cut into 1 1/2-inch chunks
• 1 medium carrot, peeled, cut into 1-inch chunks
• 1 tablespoon cooking oil
• 1 teaspoon garam masala (read *note)
• 2 cups low-fat milk (or plain soymilk)
• salt
• fresh ground black pepper
• 2 roma tomatoes, diced small (optional)

Recipe

• 1 *note: substitute 1/2 teaspoon ground cinnamon, and 1/8 teaspoon each of ground allspice, ground coriander and black pepper for the garam masala.
• 2 preheat oven to 425 degrees.
• 3 lightly grease a large baking sheet. place the cut up vegetables on the baking sheet.
• 4 drizzle or spray a bit more oil on the vegetables and toss to coat.
• 5 bake the vegetables 15 minutes. stir and bake about 10 minutes longer or until softened.
• 6 transfer the vegetables to a large soup pot. add the garam masala and 3 cups water.
• 7 bring to a boil, reduce heat and cover soup pot. simmer until the vegetables are very soft, about 20 minutes. add the milk (or soymilk). heat through but do not boil.
• 8 using an immersion blender, puree the soup mixture until smooth.
• 9 season with salt and pepper. can be served hot or chilled.
• 10 garnish with the diced tomatoes if desired.
• 11 for vegan, use soymilk!