Roasted Vegetable Soup
January 13th, 2020
With the temperature dropping, I’ve got the perfect soup to serve on a cold winter day!
Roasted Vegetable Soup
Ingredients
- 1 pound cauliflower florets
- 1 pound brussels sprouts halved
- 2 tbsp avocado oil
- 4 slices bacon
- 2 cloves garlic minced
- 1/2 cup shallots chopped
- 3 1/2 cup bone broth
- 3/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425°F. Place cauliflower and brussels sprouts on a large baking sheet. Drizzle vegetables with avocado oil. Roast in oven for 25-30 minutes.
- While vegetables are roasting, heat frying pan over medium heat and cook bacon. Reserve bacon fat. Once cooled, crumble bacon. Set aside.
- Place bacon fat in a large saucepan and put over low heat. Add shallots and garlic. Cook until fragrant, about 3-5 minutes. Add bone broth.
- Measure out 1 cup of roasted vegetables - set aside. Place the rest of the vegetables in the pot and let simmer.
- In a blender, pour contents of saucepan into the bowl. Blend until smooth.
- Serve into bowls and top with leftover roasted veggies and crumbled bacon.
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Amy Myers, MD
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
