OK, get this. You take some roasted vegetables. You add chicken or vegetable stock. You heat up and mash. And then… you have soup! SO EASY! I am planning on doing this every single time I have leftover roasted vegetables. And on that note, I plan on making many other roasted vegetable recipes JUST so I have leftovers with which to make soup. I used the leftovers from my Moroccan Spice Roasted Butternut Squash. Truth be told, I actually made this soup weeks ago and froze it immediately as I was leaving for Texas the next day. I didn’t want the leftovers to go bad while I was out of town! It wasn’t until I thawed it out for dinner yesterday that I realized what a glorious idea this was. And that I needed to share it all with you. Here’s another great roasted root vegetable soup from Ina Garten, and another from Simply Scratch. Get creative- try different combinations of winter veggies, summer veggies, and spice combinations. You really can’t go wrong.
What should my next soup adventure be? Leave your favorite(s) in the comments. Thanks! :-)
