Roasted vegetable soup with Lebanese bread

Name: Roasted vegetable soup with Lebanese bread
Cuisine: Middle Eastern
Ingredients: 2 yellow onions; 2 cloves garlic; 1 red pepper; 0.5 cauliflower; 1 eggplant; 1 zucchini; 2 tomatoes; 2 tablespoons olive oil; salt; black pepper; 8 dl vegetable broth; 400 ml coconut milk; 3 dl Greek yogurt; fresh thyme, for decoration

9 steps

Updated at: Thu, 17 Aug 2023 09:48:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories424.2 kcal (21%)

Total Fat32 g (46%)

Carbs28 g (11%)

Sugars17.6 g (20%)

Protein12.8 g (26%)

Sodium844 mg (42%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5cauliflower

2 tablespoonsolive oil

salt

black pepper

8 dlvegetable broth

400mlcoconut milk

topping

3 dlgreek yogurt

fresh thyme

for decoration

Instructions

Step 1

Heat the oven to 200 degrees.

Step 2

Peel onions, garlic and carrots and cut into pieces. Peel a squash, grate it and slice the cauliflower, eggplant, zucchini and tomatoes. Put everything on a plate lined with parchment paper, drizzle over olive oil and add salt and pepper.

Step 3

Roast the vegetables in the oven for 35-40 minutes until they become soft and have started to turn brown.

Step 4

Place the roasted vegetables in a large saucepan and pour on the broth.

Step 5

Bring to the boil and simmer for 10-15 minutes. Put in coconut milk and mix the soup smoothly with a hand mixer or in a food processor.

Step 6

Top the soup with yogurt and fresh thyme.