Keto roasted vegetable soup
When the weather gets colder, there's nothing like a bowl of warm cosy soup. This keto roasted vegetable soup is delicious, easy to make and full of flavour.
Servings 2
Calories 281kcal
Ingredients
- 170 g carrots
- 130 g tomatoes
- 60 g red onions
- 60 g red peppers
- 70 g soft goat cheese
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp dried oregano
- a pinch of salt
- water
Instructions
- Wash and cut the vegetables. Add 1 tablespoon of olive oil, 1 teaspoon of paprika, 1 teaspoon of dried oregano and a pinch of salt. Mix well.
- Roast them in the oven at 180°C until golden and soft. This step will take approx. 20-35 minutes.
- Allow the vegetables to cool down. Blend the vegetables with the goat cheese and a bit of water. For this step add the water in small portions and use just the amount you need to get a smooth consistency.
- Warm up the soup. Add 1 tablespoon of olive oil and mix well. Adjust the amount of spices and salt according to your preferences.
- Get creative with the toppings.
Notes
- For the toppings, you can play with different flavours and consistencies using seeds, nuts, yogurt, fresh cream, olive oil, black pepper, chilli flakes or fresh parsley.
- Using the quantities listed in this recipe, you'll be able to make 2 small bowls of soup.
Nutrition
Calories: 281kcal | Carbohydrates: 15.8g | Protein: 8.6g | Fat: 21.5g | Fiber: 4.3g