“What We Had in the Fridge” Soup
Quick, low-fat, Roasted Vegetable Soup.
The scene: Sunday in the kitchen prepping blog posts. As I dig through the vegetable drawer, I see various vegetables once intended for the week night meals. Well, as we started a new week, those vegetables were dying – for attention. I refused to toss them in the garbage because I knew there was delicious goodness waiting to be shared. So, I tossed them with a bit of olive oil and coarse salt on a parchment lined pan and roasted them – for soup.
Just like my Leftovers for Breakfast post where I used leftover fruits and veges for breakfast, this batch of leftover, nutrient-rich vegetables was intended for soup. Soup I could easily make and take for lunch.
Easy, already-have ingredients:
Coarse Salt, pepper
I’m always into saving a bit of money by reducing waste. This “What We Had in the Fridge Soup” used what was ready to be tossed. The possibilities are endless. Just be creative in the kitchen.