Roasted Veggie Soup

 "Be careful about reading health books.  You may die of a misprint."  Mark Twain

As promised, while under the influence of the Kindness Faerie, I'm going to share my spontaneous recipe for Roasted Vegetable Soup.  It seems that I developed this craving for roasted veggies, made way too many, and then got sick of eating them after the fourth day.  What to do?  My Vita Mix to the rescue!

I simply placed the roasted veggies into the Vita Mix, which is a blender with the ability to pulverize drywall, added some coconut milk along with a dash of salt and some curry powder, and turned the ingredients into a sauce.  Not content with a cream soup I added a few more veggies.  But let's put that into recipe form.

Ingredients:
  roasted cauliflower (January 16 blog entry)
  roasted carrots and onions (leftovers)
  1 can coconut milk
  dash of salt
  1T, more or less, curry powder

Whip all of the above together in a blender until creamy.

Add:
  onion, chopped
  carrots, in bite sized pieces
  celery, sliced

Final Distructions:
  Simmer everything together in a covered saucepan on low heat until the veggies are tender.  The soup in the picture above also has some purple kale in it because I had some on hand.  I also splashed in a bit of parsley water because I simmered some parsley stems in water before I threw the stems onto the compost heap.  Do I ever just use a recipe and leave it at that!   Seldom.  But the world continues to spin on its axis.

PART TWO:  Cup of Soup

I did take a portion of the creamy broth and freeze it in an ice cube tray.  After that the little cubes were easy to story in a plastic container in the freezer.  The uses for these little treats are almost endless (three) - they include adding one to some cooked rice, plopping one into a soup to add richness, or making a mayo substitute for a loved one who is trying to get his blood pressure under control.   Here was my plan on that score.

I took one of the cubes, defrosted it, and mixed it with some ground flax seed to make it into a paste.  Then I spread the mixture onto some tasty, wholegrain bread that is well-loved and added some cucumber slices from a seedless cucumber that I cut horizontally to create lovely slabs of cucumber.  Mikey likes it!

I'm planning on also using this spread in pita pockets with tomato and other veggies for a little variety in the lunch box.  My little mind is now imagining all the other veggie spreads that would be possible and delicious.  Go, little mind, go!

Loveya
The Mom