Roasted Vegetable Soup

By Dearinger
February 7, 2012
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Roasted Vegetable Soup

Author Notes: Hearty soup made with leftover roasted vegetable.Dearinger

Serves: 4

  • 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
  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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