When time permits on the weekend, I fill my oven one or twice with roasting veggies.
Potatoes, carrots, parsnips, cauliflower, fennel, tomatoes, garlic, onions, squash; nothing is off limits.
Though I have tried broccoli and didn’t care much for it crispy.
When done, I stick them all in the fridge and pull them out during the week for dinner or lunches. Who ever said you have to cook veggies immediately before eating? It’s great having all those choices ready to go.
This soup went together in a snap because I had everything cooked and ready to use. As you know, I’m always looking for a way to extend foods by sneaking in some veggies and this was no exception.
Roasted Potato and Cauliflower Soup
1 1/2 C cubed roasted potatoes (use Yukon Gold or Red potatoes and leave the peel on)
1 1/2 C roasted cauliflower (I promise, the kids won’t even know it’s in there)
1/2 a large Vidalia or Mayan onion, chopped
4 cloves roasted garlic
3 C chicken broth or stock
1 to 2 C low fat milk (go ahead and use something richer if you can afford the calories)
Sweat the onions in a bit of olive oil and add the garlic, cook til onions are translucent.
This gave me a quart of rich, filling, warm yumminess to have for lunches this week and another to put in the freezer for later this winter. Weight Watchers folks can have a cup for 4 points!