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!
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: 1servingCalories: 379kcalCarbohydrates: 40gProtein: 9gFat: 23gSaturated Fat: 9gCholesterol: 36mgSodium: 1293mgPotassium: 603mgFiber: 10gSugar: 4gVitamin A: 12717IUVitamin C: 31mgCalcium: 101mgIron: 4mg
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