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Simple Roasted Veggie Soup

Time to upgrade your rainy day with an easy, healthy and comforting soup. We infused our Organic MCT Oil in this delicious roasted veggie soup for a healthy weeknight dinner. MCT Oil serves as brain & body fuel to support a keto-friendly lifestyle.* Sounds like the perfect pick-me-up on a cloudy day, doesn’t it?


1 large squash, chopped

3 medium carrots, chopped

1 red peppers, chopped

1 onion, chopped

3 garlic, minced

1-2 tbsp SR® Organic MCT Oil

2 cups vegetable stock

1 tsp cumin

Cilantro, fresh handful, divided

Salt & pepper to taste


1. Preheat oven to 425 F.

2. Place vegetables onto a lined baking sheet and coat with MCT Oil and seasonings, including fresh cilantro.

3. Place baking sheet in oven for about 40 minutes, until vegetables are fully roasted.

4. Remove vegetables from oven and place into a high speed blender with vegetable stock and blend until smooth.

5. Heat the soup as desired, ladle into a bowl and top with fresh cilantro. ENJOY!

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