Thursday, December 3, 2009
Roasted Vegetable Soup
On Sunday, I made roasted vegetable soup for dinner. We had a ton of leftover roasted veggies from Thanksgiving still, so I figured this would be perfect! And super easy! I just got out my 5 quart cast iron dutch oven and dropped the veggies in (we had carrots, red potatoes, sweet potatoes, cauliflower, and brussels sprouts), covered with a box of chicken stock, and let it come up to a simmer for about a half hour or so. I didn't add any extra seasonings because the roasted veggies just have so much flavor already. Once it had simmered for about a half hour, I got out my stick blender and pureed it up. This made a nice, thick, hearty pureed soup - yum! All three of us loved it! Definitely something I will do again and again.