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+ servings
Three bowls of leftover vegetable soup and some toasted bread.
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5 from 5 votes

Leftover Vegetable Soup

This Leftover Vegetable Soup recipe is designed to use any leftover vegetables you may have on hand, bits and pieces of recipes throughout the week. It's a great way to utilize all your food, and helps reduce your food waste!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: dinner, lunch
Cuisine: American
Diet: Vegetarian
Servings: 4
Calories: 379kcal
Author: Teri & Jenny

Ingredients

  • 2 pounds vegetables like carrots, potatoes, parsnips – anything really! peeled and roughly chopped
  • 3 tbsp olive oil plus more for garnish
  • 3 shallots chopped, or half a yellow onion chopped
  • 3 garlic cloves minced
  • 2 tbsp thyme minced, plus more for garnish
  • 2 tsp cumin
  • 5 cups vegetable stock plus a little extra as needed
  • 2 tbsp unsalted butter
  • salt and pepper to taste
  • ¼ cup cream optional

Instructions

  • Preheat oven to 375˚F.
  • Spread vegetable of choice onto a baking sheet and toss in 2 tablespoons oil. Season with salt and pepper and spread into a single layer.
  • Roast carrots for 25-35 minutes or until fork tender, tossing around 15 minutes into the roasting process. Remove from oven.
  • Place Dutch oven onto stove over medium heat. Add remaining oil to pot.
  • Add shallots (or onions) and garlic to pot and sauté for 3 to 4 minutes.
  • Add thyme and cumin and continue to sauté for 3 to 4 minutes.
  • Add carrots and stock to pot, simmer for 15 minutes.
  • Allow mixture to slightly cool.
  • Carefully pour mixture into a blender (this can be done in batches), add butter, salt and pepper and puree until smooth.
  • Add more stock if mixture is too thick and continue to puree until smooth.
  • Pour mixture back into the pot and adjust seasonings. Simmer for about 5 minutes.
  • Ladle into bowls and drizzle with extra virgin olive oil and fresh thyme leaves. Serve.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 40g | Protein: 9g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 1293mg | Potassium: 603mg | Fiber: 10g | Sugar: 4g | Vitamin A: 12717IU | Vitamin C: 31mg | Calcium: 101mg | Iron: 4mg