Roasted Vegetable Soup for Phase 1 Metabolic Balance (or anytime)

This comforting Roasted Vegetable Soup, lovingly shared by my client Ingrid, is a wonderful example of how simple, real food can be both nourishing and deeply satisfying. It’s perfect for Phase 1 of the Metabolic Balance® program, when all vegetables are allowed (including a few starchier ones), making it an ideal choice for the cleanse phase. At the same time, this soup is delicious enough to enjoy anytime, whether or not you’re following Metabolic Balance®. Roasting the vegetables brings out their natural sweetness and depth, creating a rich, flavourful base with very little effort. All herbs and spices are allowed during Phase 1, so this is a great opportunity to experiment, the spice suggestions in this recipe are simply a guide and can be adjusted to suit your personal taste. Enjoy!

A Quick Note on Metabolic Balance®

 Metabolic Balance® is a personalized nutrition program based on your individual blood work, designed to support metabolic health, hormone balance, and long-term wellbeing. It begins with a short Phase 1 Cleanse, which focuses on resetting the body using whole, unprocessed foods, primarily vegetables, herbs, and spices. Recipes like this roasted vegetable soup are often enjoyed during Phase 1, but they’re just as nourishing and delicious for anyone looking to enjoy simple, real-food meals.

Metabolic Balance® Phase 1 Friendly ✔️

✔️ All vegetables are allowed during Phase 1 - including some starchier options

✔️ No protein permitted during the cleanse phase

✔️ All herbs and spices are allowed

✔️ A great way to use seasonal or leftover vegetables

Tip: The spice suggestions in this recipe are simply a guide. Feel free to adjust quantities or swap spices to suit your personal taste , Phase 1 is the perfect time to experiment and rediscover how flavourful simple food can be.

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Ingredients:

• 3.3 lbs of various vegetables (or enough for 4 meals)

• Include: 1-2 Onions & 1-2 full Garlic heads

• Use starchy veggies like squash and sweet potato in moderation.

• Herbs: fresh rosemary, fresh thyme sprigs and fresh sage (to your taste)

• Salt and pepper

• 1.5 - 2 cartons of organic veggie broth

  •       Fresh spinach leaves (or other leafy greens)

• Dried spices like nutmeg, cinnamon and cayenne (small amount to your taste)

Directions:

• Heat oven to 450 degrees.

• Cleana nd chop all vegetables and arrange on a large cookie sheet. Cut top off the garlic heads and sit upright on cookie sheet amidst the veggies.

• Generously add herbs of your choice and sprinkle with salt and pepper.

• Roast in the oven for 15 minutes at high heat and then reduce to 425 degrees to continue roasting for 45min-1hour. (when squash is fork tender)

• Remove from oven and strip the herbs leaving only the leaves behind on the sheet. Let cool for 15minutes.

• Squeeze the roasted garlic heads into a large pot and discard skin. Add all the remaining veggies and cover with vegetable broth.

• With an immersion blend (or other food processsor), emulsify the soup to halfway smooth. 

• Taste the soup and add spices, salt and pepper as necessary.

NOTE: I added a sprinkling of nutmeg, cinnamon and a dash of cayenne and achieved the perfect amount of spice and richness.

•  Continue to pulse the soup until desired creaminess and thickness using additional broth if necessary.

•   Cook over medium heat for 15minutes. 

• Serve hot with chopped fresh spinach leaves and a sprinkle of hot peppers for added heat.

NOTE: Roasting the veggies adds a unique flavour over just steaming or boiling.

Go easy on the spices as everyone has different tastes. These suggestions for spices are fairly mild but add excellent flavour.

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Makes: 4 large meal-size servings Lefovers freeze well for 3 months.