Vegan Roasted Vegetable Soup

Vegan Roasted Vegetable Soup

This is a great recipe for almost any leftover vegetables – we do this on the leftover veggies from the previous weeks organic veg delivery if we haven’t used them yet, so the combination should be “whatever you have” – this recipe is also super healthy and nutrient rich.

  • Assorted vegetables: sweet potato, celery,¬†broccoli, potato, carrots, whatever you have
  • 3 cloves garlic
  • 1 large onion
  • Veg, chicken, beef, whatever stock you have
  • Salt and pepper to taste
  • Olive oil
Preheat your oven to 400. Take all of your vegetables and cut them into 1 inch chunks and put them in a large bowl. Drizzle some olive oil over them and toss. Pile them onto a baking sheet, season with salt and pepper and put them in the oven for 20-40 minutes until they are well roasted. Take out of the oven and let cool. Spoon some of the veges into a high powered blender, add some stock and fire it up – add more or less stock to taste and consistency. Once blended pour back into another pan and keep going until its all blended, then mix it back together in the other pot. It should keep up to a week in the fridge and freeze just fine.
Last time we did this we used some left Pho stock from a Vietnamese place down the street – yum good, but you can use any stock that you happen to have