When the sky turns grey and cold with a threat of rain, I think “soup.” Nothing is so warming or satisfying as a hot bowl of homemade soup. Often, the best homemade soups are a result of leftovers, forgotten bits from the vegetable drawer — produce that needs to be used ASAP. This soup is one of those wonderful inventions. As we savored the final result, I had to smile to myself. Other than the broth and garlic, the rest of the ingredients would have ended up as chicken scraps in another day or two.
The vegetables in this soup could simply be chopped and cooked in broth in the soup pot. This will give you a fine soup, far superior to anything you might pick up at the supermarket. But to take the flavors to a new level, roast them. Roast them all! They fit on one large baking sheet. The added flavor boost is so worth it if you have the the time for the roasting process.
With this soup I had already promised Frederick some baking time so while the vegetables roasting in the oven, Frederick and I whipped up batter for four small loaves of applesauce bread. The vegetables were done by about the time the bread was ready for baking. All I had to do was turn down the temperature.
I have to honest and admit that our soup would have had more cauliflower in it except I kept eating it raw while I prepared the other vegetables to roast. Then Amanda came in and ate some of it roasted before the vegetables went into the soup pot.
This is the star line-up for our soup: one tired head of cauliflower, one large russet potato getting soft and beginning to sprout, 2 red bell peppers with some bad spots removed. By the time the spots were removed I had one generously sized bell pepper. In their final performance, no one would have thought of these vegetables as “over the hill.”
For a slightly richer soup you could thicken it and add heavy cream. At the last minute I added bits of ham left from a holiday dish. Bits of almost any cooked meal would work well with this soup.
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