One-Pan Vegetable Soup

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Add all vegetables to a parchment-lined sheet pan or well-oiled cast-iron skillet. Top with the oil and spices. Toss until the vegetables are well coated.
3. 3
   Place the pan in the oven for 45 minutes, until the vegetables are soft.
4. 4
   Remove from the oven and allow to cool until safe to handle.
5. 5
   Remove the garlic heads, then transfer the remaining contents of the pan to a high-speed blender. Squeeze the garlic cloves out of the heads and discard the skins.
6. 6
   Add the almond milk to the blender.
7. 7
   Combine until a smooth soup is formed, adding more milk or vegetable broth as desired.Enjoy warm with a big slice of sourdough bread.