I cannot emphasize how much I love winter. I just love cuddle time under thick blankets and mugs of hot chocolate. It’s a shame that we can’t just have hot chocolate for breakfast, lunch and dinner all the time. A healthier option would be this vegan Roasted Vegetable and Coconut Milk Soup.
This is a great dish for vegans and vegetarians, mind you, it’s also great as a low carb meal. Bulk it up with grilled chicken breast or add a tablespoon of pesto (or two) if you like a meaty dish.
I am also happy to say that my head is back in the healthy eating game – again – and I will be desperately trying to get rid of sugar and bad carbs. Promise.
For now, especially on a cozy, wintery day – this recipe of Roasted Vegetable and Coconut Milk Soup will have to do, over a tempting hot chocolate. Moderation is key, I say.
I had loads of vegetables in the fridge that I had to use up, and I decided to reduce my coconut milk by adding sauteed ginger and garlic to the pan while it simmered away. I was very pleased with the result and I hope you can try it out too!
Let’s enjoy the cold days by indulging in this comforting Roasted Vegetable and Coconut Milk Soup. Have a good one!