Leek

Roasted Vegetable Soup

by:
February  7, 2012
0
0 Ratings
  • Serves 4
Author Notes

Hearty soup made with leftover roasted vegetable. —Dearinger

What You'll Need
Ingredients
  • 1 teaspoon olive oil
  • 1 onion, diced
  • 1 leek, washed and sliced thin
  • 1 cup sliced mushrooms
  • 1 cup roasted cauliflower
  • 2 cups roasted butternut squash
  • 1 teaspoon curry powder - optional
  • 4 cups chicken stock
Directions
  1. Heat oil in pan.
  2. Saute oinion, leek and mushrroms until lightly brown.
  3. Add chopped roasted vegetables and season with curry powder (if the vegetables are not already seasoned)
  4. Add stock. Simmer to blend flavors for 5 - 10 minutes
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