Here’s a great way to get more veges into your life and use up leftovers at the same time – turn them into delicious soup for lunch or dinner!
The Vitamix does a great job of this, as its super-powerful motor creates a fantastic creamy, silky texture. The speed of the blades turning also heats the soup, as you’ll see in the video.
You could vary this soup with all sorts of leftovers – let your imagination be your guide!
Roast vege soup
Serves 3
Time to make: 5 minutes
3 cups cooked roast veges – potato, pumpkin, carrot, kumara
1 roasted red capsicum
2 cloves roasted garlic (optional)
1 cup chopped fresh or canned tomatoes (I used canned cherry, plus juice)
1/2 teaspoon smoked paprika
dash chipotle or other chilli sauce
1 cup salt-reduced chicken stock
1 cup hot water
4 tablespoons reduced-fat sour cream
4 teaspoons chopped fresh coriander, to garnish
Step 1 Add all ingredients into Vitamix jug except coriander. Turn Vitamix on low, increase to high and then switch to maximum power until soup is blended and warmed through – about one minute. Tamper down if necessary.
Step 2 Add coriander and pulse briefly at the end of cooking. Serve garnished with sour cream.
Nutrition information (per serve)
- Energy 630kJ
- Protein 5g
- Total fat 3g
- Sat fat 1g
- Carbs 35g
- Sugars 12g
- Fibre 5g
- Sodium 50mg
- Calcium 70mg
- Iron 1.5mg
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