Follow Kaitlyn’s Gluten Free Kitchen on Social Media

Don’t want to waste those veggies from that big dinner but don’t want to waste them? Transform them into a soup when you have a weird assortment of leftovers on its last legs. It ain’t fancy, but its food and its easy!

Ingredients

• 4-5 cups of leftover vegetables (carrots, celery, sweet potatoes, green beans, Brussels sprouts, etc.)
• 1 onion, diced 
• 2 cloves garlic, minced
• 1-2 cups leftover mashed potatoes
• 4 cups vegetable or turkey stock (can use broth from leftover turkey if available)
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp fresh rosemary (or ½ tsp dried)
• 1 bay leaf
• Salt and pepper, to taste
• ½ cup heavy cream
• Juice of half a lemon (optional, to brighten flavors)
• Fresh parsley, for garnish
• Optional extra: add turkey or chicken for added protein, serve with garlic toast

Directions

1. Roughly chop leftover vegetables to bite-sized pieces
2. Add the chopped vegetables, garlic, onion, stock, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker.
3. Stir in the leftover mashed potatoes. They will blend into the soup, creating a creamy texture.
4. Set the slow cooker to low and cook for 4-6 hours, or until the vegetables are tender and flavours meld together.
5. About 15-20 minutes before serving, stir in the cream. Taste and adjust seasoning as needed. If the soup is too thick, add extra stock or water to your preferred consistency.
6. If desired, add a squeeze of lemon juice just before serving to balance the richness.
7. Ladle the soup into bowls, garnish with fresh parsley, and enjoy!