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Spicy Roasted Veggie Soup

This spicy roasted veggie soup is hearty and great for a rainy day when you need comfort food. Served with a side salad, sandwich or a whole grain bun, it makes for a filling meal.

Serves 2 and soup has about 450 calories per serving


4 cups cauliflower cut into 1-inch florets

4 cups broccoli cut into 1-inch florets

1 cup carrots sliced in half

2 leeks cut into 1 inch pieces, white and light green parts only

1/4 cup oil

1 tbsp Lawry’s garlic salt (or salt and pepper to taste)

½ tbsp hot pepper flakes

4 cups vegetable broth

2 cups water

2 tsp white vinegar


  1. Preheat oven to 400˚F and coat large baking sheet with foil or parchment

  2. Toss cauliflower, broccoli and leeks with oil and garlic salt

  3. Place vegetables on baking sheet and roast for 20 minutes until soft and browned all over

  4. Add vegetables, vegetable broth and water in a large pot and bring to boil over high heat

  5. Reduce heat to medium-high, cover and simmer for 10 minutes

  6. Let cool for 10 minutes then puree soup in batches in a blender

  7. Stir in vinegar and season with salt and pepper to taste

  8. Ladle into soup bowls

Serve with a whole grain bun


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