Creamy Roasted Veggie Soup & Sandwich
Serves 420 mins prep40 mins cook
A delightful fall combination of a creamy roasted veggie soup paired with a pesto portobello sandwich. The cumin in the soup adds a tangy flavor while the sweetness from the carrot complements the sandwich beautifully.
0 servings
What you need
Instructions
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.View original recipe