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It’s late November 2016. Thanksgiving was just a few days ago. Leftovers abound, but they get old after a few meals. The trick is to change them up a bit. Make them into something new. Like this soup. It’s a perfect way to use up some leftover vegetables, and, yet, make it feel like something completely different.
This recipe takes roasted vegetables and makes them into a lovely, pureed soup. It’s thick; it’s full of flavor, and just plain yumtastic.
Ingredients
2 cups of leftover roasted vegetables, like carrots, sweet potato, and parsnip
1 small onion, diced
1 celery stalk, diced
1 clove of garlic, minced
½ teaspoon dried rosemary
3 cups of broth
½ cup coconut milk, plus more for garnish
2 tablespoons olive oil
Directions
Saute the onion and celery in the olive oil until soft and translucent, about 3-5 minutes. Add the leftover vegetables and continue to cook for a few minutes. Add the garlic and rosemary and cook until fragrant.
Add the broth and simmer for about 10-15 minutes.
Remove the pan from the heat and puree using an immersion blender or in batches in a regular blender. The soup will be hot so be careful for splatters.
Stir in the ½ cup coconut milk. Ladle into soup bowls. Using a spoon, drizzle the remaining coconut milk over the top of the bowls just before serving.
