I think I've mentioned before that I heart soup. I almost always have homemade soup either in my fridge, freezer or on my stove. Creamy vegetable soups are on the top of my list so I jump at the opportunity to make soup whenever I have leftover veggies. Let me share with you the yummy soup I made for lunch yesterday...
Roasted Vegetable Soup
3-4 cups roasted vegetables (I used the leftovers that I had from my Rosemary Roasted Vegetables plus I few in a few Maple Honey Roasted Potatoes for good measure) .. you can use any variety of veggies you like but root vegetables work best (squash, turnip, carrots, sweet potatoes etc)
Water (enough to cover vegetables in pot)
Chicken bouillon cube
1 cup milk or cream
Sour cream and green onions for garnish, if desired.
1. Place vegetables in a saucepan. Add water, enough to cover. Bring to a boil and add chicken bouillon cube and stir to dissolve (OR, cover vegetables with pre-made or homemade chicken broth).
2. Boil gently for 10-15 minutes.
3. Remove soup from heat and let cool 5-10 minutes. Blend vegetables in pot using an immersion blender.
4. Return pot to stove on medium heat. Slowly stir in milk or cream. (I used a cup of water mixed with 1/4 cup dry skim milk powder). The milk part is optional - you could go with just the veggies and broth it just won't be as creamy.
5. Heat for 10 minutes, but do not boil.
6. Serve with a dollop of fat free sour cream and green onions for garnish, if desired.
I know the colour of the soup didn't turn out so great, but the taste makes up for it. Trust me, this is appealing compared to some of the colours of roasted vegetable soup I've ended up with before. This makes enough for 2-3 bowls of soup, which is good for me when I'm making it from leftovers with the intention of eating it for lunches on my own. You can obviously roast vegetables specifically for this purpose and increase the amount of veggies/broth/milk to increase the amount of soup. I just find it's a delicious way to use up some leftovers. I hope you enjoy!