Creamy Roasted Veggie Soup & Sandwich | Tapped in Wellness
Creamy Roasted Veggie Soup & Sandwich
20 mins prepServes 4
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.
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.
