Creamy Roasted Veggie Soup & Sandwich

1: Roughly chop all the veggies for the soup and add to a baking dish.

2: Drizzle with olive oil, salt and pepper, and roast in the oven at 400ºF for 40 minutes.

3: Once roasted, add the veggies to a large pot along with the Cumin Carrot Oat Milk Soup.

4: Blend to combine using an immersion blender or a stand blender until smooth.

5: For pesto, add all ingredients except for the oil into a food processor and process until combined.

6: Scrape down the sides with a spatula, then with the food processor running, drizzle in the olive oil until smooth.

7: For the mushrooms, drizzle the sliced Portobellos with oil and add the seasonings to coat them.

8: Air fry the coated mushrooms for 15 minutes at 370ºF or sauté until slightly crisp.

9: Assemble the sandwich along with the soup and serve.