Lemony Roasted Vegetable Soup

This is one of those recipes that feels almost too simple for how good it is. Roasting the vegetables gives the soup depth without much effort, and using cruciferous veggies adds real benefits for detoxification, hormone support, and steady digestion. The feta melts into the broth for a creamy finish and a boost of protein, making the soup unexpectedly filling. It comes together fast, tastes clean and bright, and is an easy way to get a nutrient-dense meal on the table with minimal work!

Serves 4

Ingredients

1/2 block of feta cheese 
2 stalks of broccolini
1 head of cauliflower 
4-5 rainbow carrots
1 onion 
4 cloves of garlic
1 1/2-2 cups of organic chicken broth 
1 juice of a lemon 
1 1/2 cups of spinach 
3 sprigs of fresh thyme 
Pinch of salt and pepper (can add more in the blender later to taste)
Olive oil, drizzled

Directions

1. Start by preheating the oven to 450°F. Cut all your vegetables then lay them out evenly on a baking tray, except for the spinach. 
2. Add some olive, salt and pepper evenly and mix well. 
3. Bake for 40-50 minutes until the vegetables are soft and lightly golden. 
4. Allow the vegetables to cool slightly, then transfer them to a blender.
5. Add the chicken broth, lemon juice and spinach to the blender. Blend until smooth and creamy. Enjoy!