Resharing one of my favorite easy dinner recipes! My audio of the original video was also taken down and this one felt super personal and meant a lot to me so I wanted it out there for you guys to know me better. Hope you give it a try.
1. Preheat oven to 425F. Wash and chop all your veggies. Add into a large 9x13 baking dish and cover in olive oil, salt, pepper and generous amount of Italian seasoning. Mix well then pop in the oven for 45 minutes until everything is soft and golden.
2. Add roasted veggies and juices to a blender or immersion blend. Blend until completely smooth.
3. Pour soup into a large pot then add your coconut milk (add the whole can if you want it thinner). Taste and add more seasoning if desired. Mix well and cook for 5-10 minutes on medium heat.
4. Serve your soup topped with coconut milk and alongside a grilled cheese or toasted bread. Enjoy!!!
