This vegan oven baked soup is the easiest, tastiest and most nutritious you can make without any effort.
Just bake everything in the oven, throw it in the blender and enjoy the most perfect, nutritious soup!
Tips
Instead of vegan yogurt if you are not vegans you can use regular yogurt or coconut cream.
Replace if you want the tomato with some cherry tomatoes.
If you do not like a vegetable you can replace it with another. For me, the sweet potato can not be completely replaced because it is the one that helps make the soup creamy.
If you want, remove the skin from the tomato before cooking as well as the skin from the pepper after cooking.
If you like this oven baked soup recipe then you can try some of the following:
The best vegan potato-leek soup with 343 calories
Creamy vegetable soup with 238 calories
Vegan Broccoli Soup with 245 calories
Vegan Oven Baked Soup
Ingredients
- 1 eggplant
- 2 small sweetpotatoes
- 1 red pepper
- 1 onion
- 4 garlic cloves
- 1 tomato
- 2 leeks
- 1 tsp mustard
- 1/3 cup vegan yogurt or coconut cream
- 3 cup vegetable broth
- salt
- black pepper
- red pepper
- olive oil
Instructions
- Start by cutting the vegetables into pieces and throwing them in a pan with a little olive oil, salt and black pepper.
- Bake at 200C for 30-40 minutes.
- Put the vegetables in the blender along with the vegetable broth, vegan yogurt, mustard and beat well.
- Add a little more broth if needed. Try and add salt, black pepper and red pepper if desired.
- Serve with bread or pita bread.
Nutrition
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