Soup from leftover roasted vegetables

Prep Time


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


about 6 servings


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.

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