Sort ingredients
caleyn
QR Code
Listen
Pdf
Rough chop carrots, red peppers, onions, tomatoes, yellow zucchinis, green zucchinis, and garlic.
Place the chopped vegetables on a baking sheet lined with parchment paper.
Coat the vegetables in olive oil and season with Italian seasoning, salt, pepper, garlic powder, and onion powder.
Roast the vegetables at 400°F for 30 minutes, then broil for 5-10 minutes.
Blend the roasted vegetables with ½ cup of bone broth in a blender (may need to do this in batches).
Transfer the blended soup to a pot and heat on low to keep it warm.
Add additional seasonings, ½ cup more bone broth, and 2 tablespoons of coconut milk to taste.