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–+ servings
veggie soup in 2 white bowls and spoons and serviettes. One soup bowl has cream and seeds in it.

Sheet Pan Roasted Vegetable Soup (Easy, Healthy & Vegan)

A simple sheet pan roasted vegetable soup made from leftover roasted vegetables. Easy, nourishing, naturally vegan, and perfect for reducing food waste.
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Author: Miranda | My Anosmic Kitchen
Prep 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings :4 people

Ingredients
  

  • 3–4 cups vegetable stock (or water)
  • Salt & pepper, to taste
  • Lemon juice, optional
  • Coconut milk or plant-based cream, optional

Instructions 

  • Add vegetables and stock to pot.
  • Simmer 5–8 minutes.
  • Blend until smooth.
  • Adjust seasoning and serve.

Notes

Add shredded chicken for protein. Freeze for up to 3 months.

Nutrition

Serving: 1servingCalories: 87kcalCarbohydrates: 21gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 15mgPotassium: 436mgFiber: 6gSugar: 6gVitamin A: 2IUVitamin C: 20mgCalcium: 42mgIron: 1mg
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