Ingredients:
2 zucchini, chopped
2 squash, chopped
4 carrots, chopped
1 onion, chopped – I like red but the yellow is sweeter
2 Tbsp. extra virgin olive oil
2 cups dairy-free milk – such as almond or hemp
2 cloves garlic
1 Tsp. ground cumin
Dash cayenne
½ bunch fresh parsley
½ bunch fresh cilantro
2 pounds of lean ground beef or turkey (optional)
Instructions:
Preheat oven to 400 degrees. Place vegetables on a baking sheet and drizzle with olive oil & salt. Roast vegetables for 20 minutes. Once roasted place vegetables into a blender along with garlic, cumin, cayenne, parsley & cilantro. Blend and slowly add in the milk to get a creamy consistency. Once you have your desired consistency, serve!
If you choose to add beef or turkey, simply sauté until brown and add to the mixture and blend together.