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Roasted Vegetable Soup

April 3rd, 2019

roasted vegetable soup

With the temperature dropping, I’ve got the perfect soup to serve on a cold winter day!

The roasted vegetables are the star ingredient–they add a hearty touch to satisfy comfort food cravings.

This vegetable- and protein-packed soup makes getting your daily vitamin and minerals intake easy and tasty!

While the warming and steaming bone broth naturally contains collagen to support healthy joints, hair, nails, and more!

Plus, this roasted vegetable soup will make the perfect addition to your Sunday batch-cooking menu to keep you warm and satisfied for days to come! 

Roasted Vegetable Soup


  • 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

Servings: people



  1. 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.
  2. While vegetables are roasting, heat frying pan over medium heat and cook bacon. Reserve bacon fat. Once cooled, crumble bacon. Set aside.
  3. 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.
  4. Measure out 1 cup of roasted vegetables - set aside. Place the rest of the vegetables in the pot and let simmer.
  5. In a blender, pour contents of saucepan into the bowl. Blend until smooth.
  6. Serve into bowls and top with leftover roasted veggies and crumbled bacon.

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