Roasted Vegetable Soup

Simple and healthy. Use up your vegetables.

I make this soup whenever I have some veggies in the fridge that are about to go old. This recipe is a great way to use up whatever is sitting in your fridge. It won’t be the most amazing soup you ever tasted. In fact, it might remind you a bit of baby food?! hahah. But I like it. It’s healthy and packed with nutrients, which is great especially since many people around me are catching colds! Add some heavy cream to make it richer and sprinkle some crushed potato chips on top for some added crunch.

Ingredients

Any vegetables in your fridge. Here is what I used:
1 orange bell pepper
4 carrots
4 kale stems
5 cloves garlic
1 onion
4 zucchini
1 heirloom tomato
Olive oil
Chicken broth/stock (I used my kitchen scraps chicken broth recipe!)
Dried thyme
Ground ginger
Mushroom powder
Salt and pepper

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Directions

1. Chop all of your vegetables into large chunks. Place them on a baking tray. I used two trays since they were crowding just one tray. You want them to be appropriately spaced apart so that they roast in the oven instead of steam. Sprinkle generously with salt, pepper, and olive oil. Mix.

2. Place vegetables into a 450 degrees F oven for around 20 minutes. Turn the vegetables halfway through roasting. Let them develop color, char, and become tender.

3. Transfer roasted vegetables to a blender. Add any seasonings and herbs of choice. I used a sprinkle of thyme, around a teaspoon of ground ginger, and a few sprinkles of mushroom powder. I also season once again with some salt and pepper. Add chicken broth. I eyeball the amount and would recommend adding around 4 cups? Blend everything together until smooth.

4. Transfer your soup into a pot and heat up over medium heat. Since the soup is quite think be careful that it doesn’t bubble vigorously. You can easily burn yourself by being hit by some stray soup! Once the soup is hot, serve and enjoy! You can add a cup of heavy cream to add some richness or a squeeze of lemon to add some vibrance.

In your opinion, which vegetables make the best soup?