You know those Roasted Root Vegetables that I made and LOVED? Well, I happen to love the leftovers in this soup even MORE! Honestly, this soup is incredibly delicious! It’s smooth, creamy, and tastes incredible rich with a slightly sweet, smoky undertone from the roasted vegetables. This is the perfect winter soup. YUM! Here is another great lunch option for you that comes together quickly because you simply use the leftover root vegetables you made the night before and VOILA! Hot, healthy, satisfying soup for lunch! I served this alongside some millet, but you can serve this with some delicious bread or croutons and a simple salad for a fantastic lunch or dinner. Don’t you love it when you get 2 great meals out of a simple dish?!! Enjoy!
1 recipe Roasted Root Vegetables
1 tablespoon Earth Balance Spread (optional)
2 stalks celery, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
1 bay leaf
4 cups vegetable broth
water as needed
juice of 1/2 lemon
Melt Earth Balance Spread in a medium, heavy-bottomed pot. Stir in celery. Cook, stirring occasionally, until celery is tender, about 10 minutes. Stir in garlic, thyme and bay leaf; cook 1 minute more. Add leftover root vegetables and 4 cups vegetable broth, Bring to a boil; reduce heat to low and simmer, covered, for 10 minutes. Remove and discard bay leaf. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add water until desired consistency is achieved. Season with lemon juice and more salt to taste. Serve with crushed red pepper flakes and freshly ground black pepper.