roasted veggie soup

We like soups around here (in case that wasn’t already obvious). I really try to make a big batch of soup (or two) on Sunday afternoons, typically a meatless one that is heavy on the veggies. Grant mostly works from home, we pack the kids’ lunches on school days, and I pack my lunch on work days, so we use up our big batch of soup throughout the week’s lunches. I love knowing that we all have something easy and healthy available for lunches. That way, we don’t get lazy and go out or eat something not as nutritious.

I had a few random squash laying around last weekend that I needed to use up – but not enough for a big batch of squash soup. Instead, I roasted up a whole bunch of veggie leftovers from the produce drawer in the fridge and came up with a new vegetable soup that is a great and healthy way to use up those leftover veggies that don’t have a home. I should maybe start a “garbage recipe” category since we seem to eat lots of recipes that go with that theme.

[edamam-recipe-recipe:8]