#EOHUeats - Leftover Roasted Vegetable Soup

Recipe: Prep time: 10 minutes Cook time: 20-60min Serves 4 Olive oil 2 Tbsp Onion, chopped 1/2 cup 2 medium apples, cored and cubed ½ cup Variety of (leftover) roasted vegetables (eg. squash, sweet potato, white potato, carrots, etc)* 3 cups Vegetable stock 4 cups Parsley, dried 1 tbsp Pinch each of ground pepper and salt To taste *To roast vegetables: In a medium bowl, toss 3 cups of a mix of cubed squash, carrots, potatoes (sweet and/or white) with 1/4 cup vegetable oil and sprinkle with salt and pepper. Place evenly on baking sheet and put in preheated (375°F) oven for 30-40 minutes. 1. In a heavy pot, heat oil over medium heat. Add the onion, stirring, for 2-4 minutes or until onions are soft. 2. Add the apples and cook until soft, about 5-8 minutes. 3. Add the roasted vegetables. Stir in the stock and bring to a boil. 4. Cover and continue cooking for about 10 minutes. 5. Remove from heat and puree using a food processor, blender or hand-mixer until smooth. Return to pot and taste, adding more stock as desired. 6. Season with parsley, salt and pepper. TIP: Fresh or Frozen vegetables can be used in this recipe. Store-brand frozen vegetables and fruit are about 30% less expensive than fresh, and equally as nutritious. For more grocery shopping tips, join a tour lead by an EOHU Public Health Dietitian.