Notes: I had roasted a whole tray full of carrots, sweet potatoes, yams, parsnips and a head of garlic the night before. Whatever didn’t get eaten for dinner and a lunch made its way into the soup. This time of year just about anything is possible with a blender and a good supply of chicken stock (no sodium). There was lots of seasoning on the vegetables so I didn’t have to add anything
Ingredients
4L of chicken stock, bought or homemade
about 4 cups of leftover roasted vegetables
Method
1. Pour the stock into a 6L saucepan (one with a little head room at the top)
2. Add the vegetables
3. Bring to a boil, turn down to simmer immediately, for about 15 or 20 minutes
4. Pour the whole thing into a blender