Roasted Vegetable Bisque
This roasted vegetable bisque is the perfect soup to enjoy on a chilly day! Paleo, vegan, Whole30, dairy free and grain free and perfect for meal prep!
Servings 4 servings
Calories 308kcal
Ingredients
- 8 cups vegetables zucchini, squash, sweet potato, carrots, parsnips, butternut squash, onion, garlic
- 1 tablespoon avocado oil
- 4 cups vegetable broth
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried chives or herbs of choice
- 2 tablespoons Kite Hill Chive Cream Cheese or cream cheese substitute listed in post
Instructions
- Preheat the oven to 450F
- Place parchment paper on a rimmed baking sheet.
- Chop the veggies to similar sizes, peel veggies, if needed. I used 1/2 large red onion, 1 large zucchini, 1 large yellow squash, 2 carrots, 1 parsnip, 1/2 yellow beet, 2 cups frozen butternut squash8 cups vegetables
- Add the oil and toss the veggies in the oil, coating them lightly.1 tablespoon avocado oil
- Roast at 450 in the oven for 30 minutes
- Add the roasted veggies to the blender. Be careful they are hot. Add the vegetable broth and blend until smooth4 cups vegetable broth
- Add the spices and Kite Hill Chive cream cheese. Blend until smooth1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon dried chives, 2 tablespoons Kite Hill Chive Cream Cheese
- Optional: Serve with additional cream cheese to stir in.
Video
Nutrition
Calories: 308kcal | Carbohydrates: 53g | Protein: 17g | Fat: 6g | Fiber: 14g
