Leftover Roasted Veggie Soup

I make the Cumin Roasted Carrots and Roasted Cauliflower and Garlic recipes somewhat frequently, periodically we end up with leftovers.


I currently have leftovers of both (just a little bit) and decided to experiment with a soup. There is no salt added to this recipe because both of the roasted veggie recipes have salt.


This made two large mugs worth of soup. Also very good with a little Homeward Bound Hot Sauce added! (any flavor would be good - specifically PunJab or SparkPlug)




Leftover Roasted Veggie Soup


1 tbs olive oil
1/2 white onion, minced
1 stick celery, minced


2 cups water
1 pkg George Washington Broth


1 cup (approx) Cumin Roasted Carrots
1/2 cup (approx) Roasted Cauliflower and Garlic

• In a medium saucepan over low/medium heat, saute onion and celery salt in olive oil.
• In a small microwave-safe cup or bowl, heat 2 cups of water.
• Add broth package contents to heated water and stir to dissolve.
• Once onion starts to soften, add broth and bring to a boil. 
• Reduce heat and simmer for about 10 minutes. Remove from heat and let cool for a few minutes.
• Put leftover roasted veggies into a blender or food processor and add broth and onion mixture. 
• Blend until creamy, add Homeward Bound Hot Sauce of your choice
• Serve.