|Thanksgiving pic from my son!|
One of the snacks I had out for the Thanksgiving Day football games was a veggie platter. My son ate all the grape tomatoes, my hubby ate a small handful of baby carrots (but tried to avoid it) , and I gladly snacked on broccoli and cauliflower florets with some yummy dip. I will share the dip recipe later. This is what I did with the leftovers.... not a bad way to eat up fall leftovers.
Here is a great recipe to use up leftover veggies. Cut up veggies have a very short shelf life so this is great versatile recipe during cold soup months using up what you already have in your fridge.
Ingredients:1. Any leftover cut up veggies you have in your fridge.
2. Olive oil
3. 2 Tbs Milk or half & half
6. 2/3 cup pumpkin puree
7. 1/2 onion chopped
8. 1 cup chicken stock or turkey stock/broth
9. Any other cooked veggies in your fridge like veggies reserved from cooking turkey stock/broth
1. Roast any leftover cut up veggies (carrots, cauliflower, broccoli zucchini, ect) with olive oil, salt, and pepper for approx 30 minutes at 350 degrees. Aim for 1/2 Tbs olive oil per handful of veggies, and 1/8 tsp salt and pepper per handful of veggies. You just want everything coated. The salt will draw the extra water out and intensify the flavors. You want this!
2. In a food processor puree the chopped onion, pumpkin puree, broth/stock, and any other cooked veggies. This is what I had leftover in my fridge: a couple baby carrots, one large carrot cut into three silvers, couple florets of cauliflower and couple florets of brocoli.
3. Add the roasted veggies into the food processor. Puree until smooth.
5. Serve hot with crackers or rolls
Serves 4 (2/3 cup portions)
Enjoy healthy yummy comforting homemade soup!
From my kitchen to yours :)