Last night we were feeling a little under the weather so I decided to make homemade soup. I just happened to have some left over roasted vegetables from the night before and thought they would make the perfect addition to the soup. I recently started roasting all kinds of vegetables, basically anything in my fridge, and found out my kids would eat them all when cooked that way. So obviously if they’re eating them I’m making them.
Ingredients (choose your favorite veggies, most will work)
1 cup chopped Cauliflower
1 cup chopped Broccoli
1 Yellow Squash
1/2 Red Bell Pepper
1/2 white onion
3 cloves minced garlic
Preheat the Oven to 450 degrees
Chop all the veggies about the same size, except I dice the onion very small and mince the garlic. Put them all together in a casserole pan, drizzle with olive oil and season with salt and pepper. (you can add several other seasonings) If you like spicy put some crushed red pepper, Fresh basil or rosemary would also be very good! I also add red potatoes sometimes. Roast the veggies uncovered until tender, approximately 45 min to an hour.
1/2 Cup Onion
2 cloves Minced Garlic
1 lb Diced Organic Chicken
1/2 bag of egg noodles
Salt and Pepper
In olive oil, saute the finely diced onion in a large sauce pan until tender, add the garlic and saute another couple of minutes. Add the roasted veggies and cook together a few minutes. Put 3/4 of the veggies into a food processor and puree them. Add a little more oil to the pan and put the diced chicken in with the remaining veggies, stir often until the chicken is fully cooked. Add 6 cups of organic low sodium chicken broth and the pureed roasted vegetables and bring to a boil. Add the egg noodles and cook until tender.
We topped ours with a little Parmesan cheese, and it was so delicious! (unfortunately I was too busy enjoying this to take a good picture…my Iphone just didn’t quite capture how yummy this looked and tasted!)
Enjoy, and share with a friend!