Leftover Vegetable Soup
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5.0
15 reviews
Excellent
Leftover Vegetable Soup
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This Leftover Vegetable Soup recipe is designed to use any leftover vegetables you may have on hand, bits and pieces of recipes throughout the week. It's a great way to utilize all your food, and helps reduce your food waste!
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Ingredients
- 2 pounds vegetables like carrots, potatoes, parsnips – anything really! peeled and roughly chopped
- 3 tbsp olive oil plus more for garnish
- 3 shallots chopped, or half a yellow onion chopped
- 3 garlic cloves minced
- 2 tbsp thyme minced, plus more for garnish
- 2 tsp cumin
- 5 cups vegetable stock plus a little extra as needed
- 2 tbsp unsalted butter
- salt and pepper to taste
- ¼ cup cream optional
Instructions
- Preheat oven to 375˚F.
- Spread vegetable of choice onto a baking sheet and toss in 2 tablespoons oil. Season with salt and pepper and spread into a single layer.
- Roast carrots for 25-35 minutes or until fork tender, tossing around 15 minutes into the roasting process. Remove from oven.
- Place Dutch oven onto stove over medium heat. Add remaining oil to pot.
- Add shallots (or onions) and garlic to pot and sauté for 3 to 4 minutes.
- Add thyme and cumin and continue to sauté for 3 to 4 minutes.
- Add carrots and stock to pot, simmer for 15 minutes.
- Allow mixture to slightly cool.
- Carefully pour mixture into a blender (this can be done in batches), add butter, salt and pepper and puree until smooth.
- Add more stock if mixture is too thick and continue to puree until smooth.
- Pour mixture back into the pot and adjust seasonings. Simmer for about 5 minutes.
- Ladle into bowls and drizzle with extra virgin olive oil and fresh thyme leaves. Serve.
Nutrition Information
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Serving
1serving
Calories
379kcal
(19%)
Carbohydrates
40g
(13%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Cholesterol
36mg
(12%)
Sodium
1293mg
(54%)
Potassium
603mg
(17%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
12717IU
(254%)
Vitamin C
31mg
(34%)
Calcium
101mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 379kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 36mg | 12% |
| Sodium | 1293mg | 54% |
| Potassium | 603mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 12717IU | 254% |
| Vitamin C | 31mg | 34% |
| Calcium | 101mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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