We like soups around here (in case that wasn’t already obvious). I really try to make a big batch of soup (or two) on Sunday afternoons, typically a meatless one that is heavy on the veggies. Grant mostly works from home, we pack the kids’ lunches on school days, and I pack my lunch on work days, so we use up our big batch of soup throughout the week’s lunches. I love knowing that we all have something easy and healthy available for lunches. That way, we don’t get lazy and go out or eat something not as nutritious.
I had a few random squash laying around last weekend that I needed to use up – but not enough for a big batch of squash soup. Instead, I roasted up a whole bunch of veggie leftovers from the produce drawer in the fridge and came up with a new vegetable soup that is a great and healthy way to use up those leftover veggies that don’t have a home. I should maybe start a “garbage recipe” category since we seem to eat lots of recipes that go with that theme.
roasted veggie soup
- 2-3 small winter squashes (I used butternut and kabosha), peeled and cut into chunks
- 3 stalks celery, thickly diced
- 1 large onion, diced
- 3 bell peppers, sliced
- 1 hot pepper, sliced thinly (I used a cayenne pepper)
- 3-4 large carrots, peeled and diced into large chunks
- 2 tomatoes, halved (I used green tomatoes leftover from the garden)
- 4 large cloves garlic, sliced
- 2-3 tbsp fat of your choice (I think I used olive oil here)
- 1 tbsp chopped fresh oregano (2 tsp dried). Basil would be tasty here too.
- 1 bay leaf
- 4 cups chicken stock
- 1-2 cups tomato juice (optional)
- Preheat the oven to 400 °. Place the vegetables except the onions in a large bowl. Add the olive oil, garlic, and oregano, and mix until all of the vegetables are covered in the olive oil. Place on a rimmed baking sheet (use a silicon baking mat if you have one).
- Roast the vegetables for 45 minutes, until tender and spotted with brown.
- In a large stock pot, pour in some additional olive oil. Keep at medium heat and dump in the diced onions. Saute until the onions are just softened, and then add the remaining roasted vegetables and bay leaf.
- Add the chicken stock and tomato juice and bring to a simmer. Simmer for about 30-45 minutes.
- Remove the bay leaf and compost. Use an immersion blenderto blend the vegetables until smooth (alternately, you can use a food processor or blender - just do it in small batches). If necessary, thin with more stock or tomato juice. Season to taste with salt and pepper. The boys of the family like their soup with a fried or poached egg on top.