Leftover Roasted Root Vegetable Soup

Posted by on Dec 2, 2013 in Recipes | 0 comments

I think I officially started getting sick of Thanksgiving leftovers on Friday evening.  By last night, there was no way I was having another plate of roasted root vegetables and stuffing. So I decided to turn what was left of my root veggies into a delicious, creamy soup. I had some very crumbly homemade tempeh bacon, which was the perfect soup topper. Yum! 

I used a Vitamix to make my soup, mostly because it can both blend and heat it in just 5 minutes and I was in the middle of finishing up a paper for work. However, my partner thought it would be better with some more texture. So alternatively you could heat the veggies and broth on a stove-top and then use a hand mixer to break it up a little, leaving chunks of root vegetables and giving the soup more texture. If I were to take the stove-top option, I’d leave out the cashews out altogether or soak them for at least 4 hours before hand. 

Roasted Root Vegetable Soup
Serves 2
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1½ cups of roasted root vegetables
  2. 1 fresh sage leaf
  3. ¼ tsp fresh thyme
  4. ¼ tsp fresh rosemary
  5. 1 - 1½ cups of vegetable broth
  6. Salt and pepper to taste
  7. ¼ cup of cashew pieces (optional)
  8. 1-2 pieces of tempeh bacon (optional)
Instructions
  1. Add all ingredients to a high-speed blender and blend on high for 5 minutes, until warm.
  2. Sauté tempeh bacon with some extra virgin olive oil in a small pan over medium heat.
  3. Crumble and add to soup.
  4. OR
  5. Finely dice sage leaf and other spices.
  6. Add broth, root vegetables and spices to a pot and heat over medium heat until you achieve a low boil.
  7. Using a hand blender, carefully blend soup to break up the root vegetables, until you achieve the desired texture.
  8. Sauté tempeh bacon with some extra virgin olive oil in a small pan over medium heat.
  9. Crumble and add to soup.
Vegan Sweet and Simple http://vegansweetandsimple.com/
I also made some sliders to go along with the soup, with some gluten-free and vegan “chicken” nuggets from Maywah Vegetarian Market, spinach, vegan mayo, and some leftover meyer lemon cranberry sauce. All on some delicious, crusty, whole grain, gluten free and vegan bread that I picked up from Ella’s Bellas Bakery in Beacon, NY the day before. It was the perfect accompaniment! 

Yum!

Yum!

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