I have been blessed with a lot of leftover vegetables that either I grow myself or others have no use for. Either they have too many in their gardens, or on their farms, or friends do not know what to do with in their CSA boxes. I am always trying to be creative and learn as much as I can on how to preserve or cook these 'Seconds'. I hate to see food go to waste, more so since I started growing my own. This soup looks similar to the Beet Soup or Borscht I posted about recently but while preparing it, I realized, this method can be used for any surplus of veges.
If you find yourself in such a delightful predicament, simply follow these guidelines and you can turn your 'Seconds' into 'Treasures'.
1) Roast your chopped veges with olive oil and salt
2) Add your veges with stock (preferably fresh or 'put by' stock from freezer) to food processor. Process until smooth.
3) Add contents to stock pot with fresh chopped herbs from garden and seasonings from pantry. I like to use 'seasoning families' so on this one I went to South America for inspiration. I used S&P, cumin, paprika, cinnamon, chile powder. I added nutritional yeast, tumreric and cayenne for health benefits.
4) Adjust liquid and seasonings as needed as soup simmers for 1 hr.
5) Let soup cool
6) Freeze in freezer bags in the portions that are useful to you and your family. My family is shy around foods they are not familiar with so I freeze in servings of two in case i can't get them to partake. If that's the case, I have an indefinite source of healthy, organic, local food to take to work. This really beats the cafeteria I have relied on over the years. The cafe at my work is a bottomless pit of over-processed food that isn't really food when you look closer. Even the 'healthy' alternatives they have added recently are loaded with sugar, HFCS, pesticide-laden ingredients and/or smothered in some sauce such as ranch.
For more delightfull info on healthy eating and living, meander on over to A Little Bit Of Spain in Iowa for some All-Natural goodness.I hope this is helpful to you and as Julia Childs would say, 'Buon Apetit!'