Roasted Red Pepper & Bone Broth Sheet Pan Soup

Bursting with protein, vitamins, and nutrients, this Roasted Red Pepper & Bone Broth Sheet Pan Soup is also unbelievably easy to make. Simply season and roast your veggies, blend with Naked bone broth and lemon juice, and savor the goodness without the fuss.

Recipe:

1. Preheat oven to 425 degrees.
2. To a baking tray, add: 1 head of garlic, ½ a cauliflower chopped, 3 red peppers cut in quarters, 2-3 tomatoes halved, 5 large carrots chopped, 1 small yellow onion cut into wedges.
3. Season with oil, salt, pepper, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne, 1/2 teaspoon cumin and roast until cooked to your liking.
4. Add everything to a blender with 1.5 cups of water, 1 packet of Naked bone broth, and 2 tbsp of lemon juice.
5. Serve and enjoy!!