Author Notes
Hearty soup made with leftover roasted vegetable. —Dearinger
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Ingredients
-
1 teaspoon
olive oil
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1
onion, diced
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1
leek, washed and sliced thin
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1 cup
sliced mushrooms
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1 cup
roasted cauliflower
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2 cups
roasted butternut squash
-
1 teaspoon
curry powder - optional
-
4 cups
chicken stock
Directions
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Heat oil in pan.
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Saute oinion, leek and mushrroms until lightly brown.
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Add chopped roasted vegetables and season with curry powder (if the vegetables are not already seasoned)
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Add stock. Simmer to blend flavors for 5 - 10 minutes
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