Easy Creamy Roasted Vegetable Soup with Leftover Vegetables
Roasted Vegetable Soup made with leftover roast vegetables, a good touch of earthy Indian spices and parmesan, a comforting creamy soup that puts to great use any leftovers you might have from your Sunday roast or feasts like Thanksgiving and Christmas. It's a quick and easy-to-make soup that is ready in under 20 minutes, and it can be tweaked depending on what's available.
Servings: 2 people
Calories: 269kcal
Ingredients
- 300 g leftover roasted root vegetables (10 oz, roasted parsnips, potatoes and sweet potatoes)
- 500 ml chicken stock (2 cups of broth - it can be vegetable broth as well)
- 1 onion
- 2 tablespoon vegetable oil
- 2 tablespoon grated parmesan
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon garam masala
- 1 tablespoon hot curry powder
- 2 tablespoon chopped fresh parsley
Instructions
- Peel and chop the onion.
- Heat up the oil in a large pot, add the chopped onion and fry it with a pinch of salt until golden.
- Add the spices and allow them to bloom for 30 seconds to release their flavour.
- Add the veggies and stock, place a lid on the pot, and leave it to cook for 10 minutes.
- Blend the soup to a creamy texture, season with salt and pepper.
- Top with grated parmesan and chopped parsley, and serve it croutons and leftover meat cut into cubes.
Video
Notes
- Allow at least 30 seconds for your spices to bloom, which means sauteeing them in the hot oil, rather than just adding them with the stock. The hot oil will enhance the flavours and add a lot more warmth to the soup.
- If the soup is too thick after blending, add more stock to get to the desired consistency, it all depends on how many vegetables you use for the soup. Apart from stock, you can also add coconut milk or any other plant-based milk for a creamy touch.
- If you have leftover pieces of parmesan rind, you can add it to the soup when the stock goes in, it adds so much flavour, and it also means nothing gets wasted.
Nutrition
Calories: 269kcal | Carbohydrates: 45g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 1654mg | Potassium: 991mg | Fiber: 10g | Sugar: 14g | Vitamin A: 426IU | Vitamin C: 36mg | Calcium: 141mg | Iron: 3mg