Soup from leftover roasted vegetables

Prep Time

N/A

Prep Notes

If you have leftover roasted vegetables from the roasted root vegetable recipe, use them in this quick and easy soup!

Cooking Time

30 minutes

Yields

about 6 servings

Ingredients

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

Directions

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!

Notes

A crusty slice of whole grain sour dough bread, toasted and green salad makes a simple, satisfying supper.

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