Carleigh Bodrug’s Simple Sheet Pan Soup

SERVES 4 TO 6

1 teaspoon salt
1 tablespoon olive oil (optional)
1 cup canned white beans, drained and rinsed
1/4 cup nutritional yeast
21/2 cups vegetable broth

FOR SERVING
Dump & Bake
Coconut milk, pumpkin seeds, and/or chopped fresh parsley (optional)
1 garlic head
3 red bell peppers, halved and seeded
2 large carrots, chopped roughly
1 medium-size sweet potato, peeled and chopped
1 medium yellow onion, chopped roughly
2 vine tomatoes, halved
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme

1. Preheat the oven to 400°F and line a baking sheet with a reusable baking mat or parchment paper. Slice the top off the head of garlic to expose the cloves and place it on the prepared pan, cut side up.

2. Arrange the bell peppers, carrots, sweet potato, onion, and tomatoes on the prepared pan, placing the peppers skin side up. Sprinkle with the paprika, cumin, thyme, and salt, and drizzle with the olive oil (if using). Roast for 30 to 40 minutes, until the carrots and sweet potato are fork-tender.

3. Once cooled slightly, remove the head of garlic and transfer the vegetables to a blender. Squeeze the roasted garlic cloves, discarding the skin, into the blender, then add the beans, nutritional yeast, and vegetable broth. Blend until smooth, then pour into a large pot and heat over medium heat. Taste and adjust the seasoning as needed. Serve hot. You can top this soup with a drizzle of coconut milk, pumpkin seeds, and parsley, as desired.

STORAGE: Store in an airtight container in the fridge for up to 4 days