Roasted vegetable soup

On colder days, a comforting soup is indispensable! With that in mind, greensandnuts shared this recipe that's on another level in the soup world! For that "special touch," they suggest pre-roasting the vegetables in the oven and using plenty of spices that give us a boost of natural antioxidants and anti-inflammatories. Curious?

Ingredients:

• 1 cauliflower
• 1 head of broccoli
• 1 onion
• 2 cloves of garlic
• 1 sweet potato
• 2 carrots
• 1 zucchini
• Fresh ginger to taste
• 1 L of water
• Seasonings to taste: salt, olive oil, black pepper, saffron, garlic powder, nutmeg, fresh rosemary.
• To finish: toasted coconut flakes, avocado, sesame seeds, Greek yogurt, a drizzle of olive oil.

In a baking dish, arrange all the vegetables, previously washed and cut into small pieces. Season to taste and bake in a preheated oven at 200ºC for about 25 minutes or until the vegetables are well cooked.

Transfer the vegetables to a food processor and add 500 ml of water. Blend until creamy and smooth. Place the mixture in a saucepan and slowly stir in the remaining 500 ml of water over medium heat. Adjust the seasonings and remove from the heat when it comes to a boil.

Finish the cream with rosemary, Greek yogurt, toasted coconut flakes, avocado, sesame seeds, and a drizzle of olive oil. Enjoy! :)