Roasted Veggie Soup for Glowing Skin
When I create a recipe, I’m always thinking about how to make it as balanced and nourishing as possible, and this Roasted Vegetable Glowing Skin Soup is no exception. Every ingredient in this comforting soup—like roasted sweet potatoes, garlic, and fresh basil—was chosen to help promote healthy, radiant skin. It’s packed with vitamins, antioxidants, fiber, and omega-3s, so it not only tastes amazing but also makes you feel great from the inside out. I hope you love it as much as I do!
Why I Love This Recipe (As a Nutritionist)
- Gut-friendly: With 13 g of fiber per serving and 12 unique plants, this soup is great to support a thriving microbiome.
- Vitamin C-Rich: Packed with 93 mg of vitamin C per serving, this soup boosts immunity and promotes healthy skin. Did you know our skin needs Vitamin C to create collagen?
- Vitamin E-rich: a powerful antioxidant to promote healthy skin.
- Rich in skin-friendly nutrients: with protein, biotin, Vitamin A, and Zinc.
- Full of Flavor: The roasted vegetables and garlic create a deeply savory and satisfying taste that’s perfect for cozy meals.
- Light: Perfect as a starter, or to pair with a sourdough sandwich, or some tofu croutons to turn into a more protein-rich meal.
Ingredient Notes
- Sunflower Seeds: These add a creamy texture to the soup. Soak them in hot water to ensure a smooth blend.
- Garlic: Roasting garlic mellows its flavor, adding a sweet and savory depth to the soup. Be careful when squeezing out the cloves after roasting! I burnt my fingers last time 😅 Wait for it to cool down or place it in the freezer for a few minutes.
- Sweet Potato: This ingredient brings natural sweetness and is loaded with beta-carotene, promoting eye and skin health.
- Red Bell Pepper: Rich in vitamin C and antioxidants, it enhances the soup’s vibrant color and taste.
- Butter Beans: These beans contribute creaminess and plant-based protein, making the soup hearty and filling.
How to Make This Recipe (Summary)
Variations and Tips
- Add More Protein: Top with chickpeas or tofu croutons.
- Serve with: toasted pine nuts and crispy kale, and a side of toasted wholegrain sourdough.
- Meal Prep: keeps in the fridge for up to 5 days, 3 months in the freezer. Reheat on the stove on medium to low heat. Keep the toppings separate until ready to serve.
- If you like this recipe, you’ll also love our Healing Butternut Squash Soup, or Minestrone Gnocchi Soup.
Why You’ll Love This Roasted Vegetable Soup
- Comforting
- Hearty
- Nourishing
- Flavor-packed
- Easy to make
