Soup from leftover roasted vegetables
If you have leftover roasted vegetables from the roasted root vegetable recipe, use them in this quick and easy soup!
about 2 cups or more of leftover roasted vegetables
4 to 5 cups of vegetable stock or vegetable bouillon (such as The Organic Gourmet low sodium Vegetable Bouillon)
1/2 to 3/4 cup dry white wine
salt and pepper to taste
In a large stockpot over high heat, bring the vegetable stock to a boil. Turn the heat to medium-low and gently simmer about 5 minutes.
Add in the left over roasted vegetables and simmer another 5 minutes. Add white wine and cook an additional 15 to 20 minutes. Season to taste and serve in large mugs or bowls piping hot!
A crusty slice of whole grain sour dough bread, toasted and green salad makes a simple, satisfying supper.