More Soup For You!

Despite the best laid plans, I sometimes find myself with more food than I have days to cook it. Such was my quandary this morning when I realized that I had way more veggies in the crisper than I could possibly cook before they started going bad. I hate throwing food away, and I especially hate throwing food away that never even got out of the gate.

Over the weekend, I watched an episode of Barefoot Contessa where Ina made a roasted vegetable soup out of leftover roasted veggies. Veggies I got.

I chopped up a bundle of asparagus, one zucchini, one yellow squash, two parsnips, two carrots, two red peppers, and one yellow pepper. I tossed them in olive oil, salt and pepper, and roasted them on a baking sheet for about 40 minutes at 425.

Here they are going in:


And here they are coming out:



Meanwhile, I sauteed an onion and two cloves of garlic in my big blue pot (with my back truss.) I added about 4 cups of chicken stock, all the veggies, a little basil and chili flake, and salt and pepper. I let that simmer for 30 minutes. Then I pureed it, and topped it with chopped parsley.

Here it is with a side of wheat toast with Parmesan cheese (a little burned on the edges, but what can you do):

Pretty good stuff on a cold and (rumored) snowy April night.