Friday, September 23, 2011

Whatever is in the Fridge Soup

Janet here:

The leaves are beginning to turn and we've had enough touches of cooler weather here in the Northeast that I've started thinking soup. I got into soup in a serious way last winter. Our middle child, G, was living with us at the time and was on a health kick that included lots of fresh fruits and veggies. So he was really interested in soup, too, particularly to pack for lunch at his job.

It was just the excuse I needed to expand my soup repertoire, which before this had mostly been potato leek soup (mighty good I might add) and the obvious vegetable. Then I discovered roasted vegetables and our soup lives changed.

I roasted cauliflower, I roasted broccoli, I roasted sweet potatoes, parsnips and carrots. I roasted just about anything I could get my hands on, added some broth and spices and every single time had a lovely, slurpable soup.

If you've ever been a little reluctant about experimenting with food, ie stepping outside the recipe box and adding a dash of this or a spot of that, soup is a great way to start. I don't know what it is about roasting that makes everything taste better, but it just does. So grab your favorite vegetables and get going. I hear it's going to be cooler and rainy this weekend...just right for some soup.


3 leeks, cleaned and sliced in half and in two-inch pieces
3 red peppers, seeded and cored, cut into slices
1 cauliflower, cut into roastable pieces
2-3 tablespoons olive oil
salt and pepper to taste
chili powder to taste
3-4 cups (or so) of chicken or vegetable broth

Heat oven to 400 degrees. Cut up the veggies, place them in a roasting pan. Add the olive oil, salt, pepper and chili powder and toss until the vegetables are well coated.

Bake for 20 minutes. Then toss and bake another 20 minutes until the vegetables are well roasted. Let them cool a bit.

Place some of the vegetables in a blender with some of the broth. Puree to your desired consistency. Do this until all the vegetables are pureed. Then add as much broth as you want to create soup of the consistency you like. Taste and add additional seasoning if necessary.

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