It is vegan, rich in vitamins, low in calories, very healthy and nurturing. Because the vegetables are roasted, the soup is so tasty!
Preheat the oven, ventilation, 200 Celsius degree
Clean and cut the vegetables. In a baking tin, spread the vegetables on baking paper and spread the oil all over.
Bake for 30 minutes or until the vegetables are easily pricked with the fork.
When ready, add all the vegetables in a mixer, add the vegetable stock together with the almond milk and mix on maximum speed until creamy.
If it's not hot enough, pour the soup in a pot and warm it as much as you like.
Ready to be served! Enjoy!