This soup could really be called “refrigerator soup” because it can be made with just about any vegetables in your fridge. It’s a great way to use up small amounts of vegetables, and because it’s all puréed together, it reheats beautifully later in the week.
2 cups diced vegetables (potatoes, squash, carrots, parsnips, Brussels sprouts etc.)
1 clove garlic
2 tablespoons extra virgin olive oil, plus extra for drizzling
Salt, to taste
Freshly ground black pepper
3-4 cups low-sodium vegetable stock
2-4 tablespoons heavy cream
1. Preheat oven to 400°F.
2. Place vegetables on baking sheet along with 1 whole clove of garlic and toss with olive oil. Season with salt and pepper. Bake for 35-45 minutes, until vegetables are fork tender (amount of time depends on size of vegetables).
3. Transfer vegetables to a blender along with 1-2 cups stock and purée until very smooth (add more stock as necessary). Transfer soup to a saucepan and stir in desired amount of cream. Cook soup over medium heat for 5-10 minutes until warmed through, adding stock as needed to reach desired consistency. Transfer to a serving bowl, drizzle with a bit of olive oil on top and serve warm.
cook’s note: Try to dice all the vegetables the same size which allows them to cook all at the same time.