Smoked Paprika Roasted Veggie Soup

There is pretty much nothing I love more than a veggie soup in the winter, period! I love a good creamy soup that is packed with starchy veggies, hidden cancer fighting greens, and a LOT of spices. Smoked paprika is one of my FAVORITE spices, and it pairs so well with the pungency of the turmeric in this recipe and the salt. I love that there is hidden broccoli in this too because we love the antioxidant and cancer fighting power of this cruciferous veggie! Carrots are a GREAT source of Vitamin A, so here’s to more radiant and glowing skin in the winter!

Top with cilantro, a touch of cheese, and the bread on the side (see my favorite healthy bread option below) — it’s a winter staple you’ll have on repeat because it’s that easy.

ENJOY. 🥖🤎🥕

Ingredients

For the Soup:

• 1 regular potato, chopped

• 3 medium–large carrots, chopped

• 1 medium onion, chopped

• 1–2 cups broccoli florets

• 1/2 cup raw cashews, soaked in hot water 20–30 minutes

• 4 cups beef broth (or enough to cover vegetables in the blender)

• 4 tablespoons smoked paprika

• 1 teaspoon turmeric

• 3 tablespoons Italian seasoning

• Olive oil for roasting

• 1 dash heavy cream or unsweetened almond milk (optional if needs to be more creamy)

• Fresh cilantro, shredded (organic) Italian cheese, red pepper flakes, and smoked paprika for topping

• Optional: toasted bread on the side. I LOVE and swear by Simple Mills bread for all things soup and clean ingredients. Here is the link.

Recipe:

• Preheat oven to 400°F and line two sheet pans with parchment paper. Have your blender ready on the counter. If you have bread, get it sliced and have it ready to the side. A trick my friend Allison taught me was to crumble it up first and then roll it out, that way it stays in place (such a good trick!). Soak your cashews in a small bowl to the side with hot water (cashews should be covered with water).

• With the skin on, chop the potato and carrots into large chunks — they don’t have to be too small since they will be blended, but ~1 - 1/5 inches. Toss these in a bowl with enough olive oil to cover it and 1 tablespoon paprika, 1 teaspoon Italian Seasoning, 1/2 teaspoon turmeric and a large pinch of salt and pepper. Place in the oven and set a timer for 35 minutes.

• Peel the onion and chop the broccoli into large florets. Add the same amount of seasoning rations to these vegetables and spread on the second sheet pan. Set a timer for 25 minutes and place in the oven.

• Monitor the vegetables while baking and pull out when golden brown. Once out of the oven, let them cool for 20 minutes.

• While the vegetables are cooking, heat 4 cups of broth on the stove top on medium heat (I LOVE this one here, Kettle and Fire) Stir as needed, then turn off the stove once at medium heat and slightly steaming.

• Once the vegetables are slightly cooled, add half of them to the blender. Add 1 more tablespoon of smoked paprika, 1 more teaspoon of Italian Seasoning, and 1/2 teaspoon of salt and pepper. Blend until smooth, then add the second half of veggies and broth. Once blended, add in the soaked cashews. Blend entire batch until smooth and creamy. If desired, stir in a dash of heavy cream or almond milk.

• Optional: simmer on warm on low for 5–10 minutes to deepen flavor.

• Toast your bread, if desired, and set to the side.

• Ladle into bowls and top with fresh chopped cilantro, a pinch of red pepper, a sprinkle of smoked paprika, and cheese if desired. Dip your bread in and enjoy! 🥣🥖