Leftovers From One Meal Become Ingredients For Another Meal!
#LunchBreakLIVE making Rowdy Roasted Squash Soup, whipped by the amazing chef Awesome Vegan Life’s Samantha Rain Awesome! Today’s fabulous taste testers are Renee King-Sonnen of Rowdy Girl Sanctuary & Joshua Awesome! This is a great soup to make out of your veggie leftovers to become a frugal vegan! No waste… good taste!
The other night at Jane’s home, Samantha, Joshua, Renee, and Jane had a wonderful cookout on the grill! after all was said and done there was a good amount of leftover squash, corn, tomatoes, and onion. My immediate thought was, awesome! I love soups and stews and I knew these leftover roasted veggies would be the perfect base for a delicious soup I could make on #LunchBeakLIVE!
And now for the recipe:
Rowdy Roasted Squash soup & sweet potato Fries
Ingredients for the soup:
- 2 1/2 cups sliced roasted squash and zucchini mixed
- 2 cups fresh diced tomatoes or 1 16oz can
- 1/2 of a red onion diced
- 1/2 head of garlic (5-6 cloves) sliced
- 1 ear of roasted corn kernels removed from the cob
- 2 teaspoons thyme
- 4 cups of your favorite veggie broth
- 1/2 can of lentils or 1/4 cup dry
- Salt and pepper to taste
Directions:
- Add the onion, garlic, and tomatoes to a warm saucepan with 1-2 tablespoons water
- saute until fragrant but still crisp 2-4 min
- Add the veggie stock, squash, zucchini, corn, and lentils bring to a low boil
- Once it comes to boil turn it down to simmer for 10-15 min then serve hot!
Sweet Potato Ingredients:
- Roasted sweet potato Frys
- 1 sweet potato cut into matchsticks
- Balsamic vinegar
- Salt and pepper to taste
Directions:
- Preheat oven to 350 degrees
- Toss sweet potato sticks with the balsamic, salt and pepper
- Bake for 20-25 minutes until soft on the outside and crispy on the outside
- Serve hot with tahini or BBQ
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