Leftover roasted root vegetable soup

You can make this recipe dairy free and vegan if you substitute coconut oil for butter and full-fat coconut milk for the cream.

If you don't have leftovers you can roast up some cauliflower, parsnips and carrots

Leftover roasted root vegetable soup with caramelized onions and apples

• Roasted root veggies
• 2 tablespoons butter
• 2 cloves garlic, minced (uless there's already garlic in your roasted veggie mix)
• Enough vegetable broth to cover your veggies
• 1/2 cup cream (or more, to taste, especially if you're making a big pot of soup)
• 1 large yellow onion
• 1 large apple, diced
• 1 teaspoon oil of your choice (or butter)
• Salt and pepper

Method

• If you don't have leftover veggies go ahead and do that now (small chunks of root veggies and cauliflower tossed with oil and minced garlic, spread on a baking tray, roast in oven at 450F/230C for 20-25 minutes until they start to brown)
• Caramelize the onions by slicing very fine and cook at low heat with a bit of oil or butter until they start to brown. Then throw in the apples and cook until everything is soft and the onions are very tender and sweet.
• Put everything except the onions and apples into a blender, or put into your soup pot and use an immersion blender. Add soup stock until you get a nice consistency. Blend until everything is smooth.
• Add salt and pepper to taste and then reheat and serve topped with caramelized onions and apples. Don't turn up the heat too much while heating or the cream will scorch on the bottom of your pot. Stir to help keep this from happening.