Creamy Roasted Veggie Soup

Ingredients:

• 2½ C. Brussels Sprouts, Cut into quarters
• 2 C. Cauliflower Florets, Broken into pieces (not crumbly)
• 1 C. Carrot, Sliced into Coins
• 1 C. Onion, Sliced into Slivers
• 2 tsp. Olive Oil
• 4 C. Vegetable Broth, I use No Salt Added Rapunzel Vegetable Cubes
• 2 C. Swiss Chard, Chopped and Packed
• ½ C. Non-Dairy Milk, I used Homemade Unsweetened Almond Milk
• ½ Cup Nutritional Yeast
• 1 Tbsp. Onion Powder
• 1 tsp. Garlic Powder
• Salt & Pepper to Taste
• Optional: Sub half of the salt for liquid aminos

Directions:

1. Preheat the oven to 400ºF. In a large bowl, toss together the Brussels sprouts, cauliflower, carrot, onion, and olive oil. Sprinkle a little salt and pepper over the top.
2. Spread the vegetables out on a large baking sheet and roast in the oven for 20-25 minutes, or until they become softer and have browned edges.
3. While the vegetables are in the oven, prep your vegetable broth in a large pot. Once the veggies are done roasting, add them to the broth along with the Swiss chard.
4. Bring to a boil and lower the heat to just below Medium heat on your stove, let the mixture simmer for 5 minutes.
5. Add the non-dairy milk to the pot, and if you have an immersion blender use it to completely puree the soup (or leave chunks if that’s your thing). If you don’t have one, you can CAREFULLY blend batches of the soup in your blender maybe two cups at a time; then return to the pot.
6. Stir in the nutritional yeast, onion powder, and garlic powder. Lower the heat to low-medium and add salt and pepper to the soup.
7. Have the soup simmer for an additional 10-15 minutes, less or more is fine it just depends on how thick you want the soup to be. Season to taste and serve warm with a piece of whole wheat toast. Mmm...

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