Warm up with this delicious, anti-inflammatory roasted vegetable soup, packed with vibrant, nutrient-rich ingredients like roasted bell peppers, tomatoes, onions, yellow and green zucchini, carrots, and garlic. Blended with wholesome chicken stock and creamy coconut milk, this soup is perfect for women who love healthy eating and want to reduce inflammation naturally. Enjoy a bowl of this comforting, easy-to-make soup for lunch or dinner, and nourish your body with every spoonful. Ideal for meal prep and freezer-friendly!
Healthy meal, Fall soup recipe, anti-inflammatory soup
Cuisine
American
Author:
Anna
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Calories
350
Anti-Inflammatory Roasted Vegetable Soup Recipe
Warm up with this delicious, anti-inflammatory roasted vegetable soup, packed with vibrant, nutrient-rich ingredients like roasted bell peppers, tomatoes, onions, yellow and green zucchini, carrots, and garlic. Blended with wholesome chicken stock and creamy coconut milk, this soup is perfect for women who love healthy eating and want to reduce inflammation naturally. Enjoy a bowl of this comforting, easy-to-make soup for lunch or dinner, and nourish your body with every spoonful. Ideal for meal prep and freezer-friendly!
Ingredients
6 Roma tomatoes
1 white onion
1 Green Zucchini
1 Yellow Zucchini
1 Red Pepper
Carrots
Garlic
1 can of Coconut Milk
2 ½ Cup Vegetable Stock
Directions
Preheat the oven to 400°F (200°C).
Arrange the cut vegetables on a baking sheet lined with parchment paper.
Season with salt, pepper, and a sprinkle of Italian seasoning, then drizzle with olive oil to coat evenly.
Roast for 45-50 minutes, until the vegetables are fully cooked and slightly caramelized.
Blend the roasted veggies until smooth.
Transfer the mixture to a pot and stir in coconut milk.
Simmer for 5 minutes on low heat.
Serve warm and enjoy a bowl of comforting, anti-inflammatory goodness!
Recipe Video
@heydaisyday Anti-Inflammatory Roasted Vegetable Soup Recipe Boost your wellness journey with this Anti-Inflammatory Roasted Vegetable Soup. Made with fresh, nutrient-packed ingredients, this soup is perfect for women who prioritize healthy eating and seek natural ways to reduce inflammation. With a smooth blend of roasted Roma tomatoes, zucchini, carrots, and a touch of creamy coconut milk, this comforting recipe is easy to prepare, delicious, and full of health benefits. Ideal for meal prep, it’s a go-to option for a nourishing lunch or dinner. Ingredients: * 6 Roma tomatoes, peeled and halved * 1 yellow zucchini, sliced * 1 green zucchini, sliced * 1 white onion, cut into quarters * 1 red pepper, cut into quarters * 4 carrots, peeled and halved * Olive oil * Salt and pepper * Italian seasoning * 1 cup of coconut milk Directions: 1. Preheat the oven to 400°F (200°C). 2. Arrange the cut vegetables on a baking sheet lined with parchment paper. 3. Season with salt, pepper, and a sprinkle of Italian seasoning, then drizzle with olive oil to coat evenly. 4. Roast for 45-50 minutes, until the vegetables are fully cooked and slightly caramelized. 5. Blend the roasted veggies until smooth. 6. Transfer the mixture to a pot and stir in coconut milk. 7. Simmer for 5 minutes on low heat. 8. Serve warm and enjoy a bowl of comforting, anti-inflammatory goodness! Enjoy the Benefits: * Rich in antioxidants * Supports healthy digestion * Dairy-free and gluten-free * Perfect for meal prep #AntiInflammatorySoup#HealthyEating#WellnessJourney#WomenWhoCook#GlutenFreeRecipes#DairyFreeSoup#HealthyLifestyle#MealPrepIdeas#CleanEating#HomemadeSoup#VegetableSoup#HealthyLiving#EatWellLiveWell#NourishYourBody#WellnessForWomen#HealthyComfortFood#HealthyRecipeInspo#WellnessEats#EatTheRainbow#roastedveggies♬ Vlog - Soft boy
I have osteoarthritis & have been told tomatoes & “night shade” veg are not good for inflammation. Any recipes that don’t use night shade veg?
Thanks.
The recipe looks yummy!
1 comment
I have osteoarthritis & have been told tomatoes & “night shade” veg are not good for inflammation. Any recipes that don’t use night shade veg?
Thanks.
The recipe looks yummy!