Okay, those fabulously tasty roasted vegetables from yesterday’s post morphed into something that looked really unusual but tasted great for dinner tonight.
The dilemma: there weren’t enough roasted vegetables for everyone to have some as leftovers.
The solution: SOUP! PINK soup, in fact.
This was a fast, easy use of leftovers. The only dodgy thing is how it looked! The beets in the roasted vegetables gave the soup a distinct red color. The mixed veggies I added looked like confetti! It looked like circus soup or party soup.
Here’s the simple instructions on the how-to:
Puree the roasted vegetables in the food processor until smooth. (If you don’t use beets in the original dish, the color will be much more boring!)
Put the puree into a large stock pot with about a quart of water and 16 ounces of vegetable, chicken or turkey stock. Add premade meatballs (or whatever leftover meat you have in the fridge) and a pound of frozen mixed vegetables. Let simmer for about ten minutes.
To thicken, you can stir in a cup of instant mashed potato flakes. This soup doesn’t have to be thickened but my family loved it that way.
Everyone can salt and pepper the soup to their own individual tastes.
If you’ve been reading this blog for any length of time, you know that Laura and I are always looking for ways to use leftovers creatively. This was a hit at my house and the pot was licked clean by the end of the meal. Fortunately, my kids have learned to let little things like bright pink soup not bother them. they loved the the flavors and textures; it was a hit!
Barb
5 Comments
October 22, 2009 at 10:46 am
That just looks so good! Just like Fall.
October 28, 2009 at 2:09 pm
Love the idea (and the color too) going to make this tonight! Thanks for the inspiration
October 30, 2009 at 9:38 am
Finally, the perfect soup for Valentine’s day!
November 6, 2009 at 5:44 pm
i also make soup out of my leftover roasted veggies! people would rather eat leftovers if they look completely different…check out our post: http://thekosherfoodies.com/2009/10/20/roasted-vegetables-and-roasted-vegetable-soup/
- steph and jess
November 10, 2009 at 7:42 pm
I did something a bit like that with with peas.They were frozen peas from the garden but my dad and i blanched them a bit two much before we froze them.I blended them ,still frozen, then put it in a pot and added milk and spices and cooked it down a bit.I also added a bit of flour.The recipie I was making it by sugested adding onions and broth (and the process was different)but i had none so I made it more creamy and substituted boulion.It turned out like split pea soup but more fresh tasting and not tasting like legumes.