Roasted Vegetable Soup

Roasted Vegetable Soup

Portions: 4

Prep Time: 10 minutes (not including vegetable roasting time)

Cook Time: 15-20 minutes

Turn leftover roasted vegetables into a warm and comforting kidney-friendly soup.

Ingredients:

• 3–4 cups leftover roasted vegetables (carrots, potatoes, bell peppers, cauliflower, sweet potato, onion, etc.)*

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 4 cups low-sodium vegetable broth

• 2 tbsp fresh or 2 tsp dried herbs (thyme, basil, rosemary, parsley, etc.)

• ½ tsp black pepper

• Juice of ½ lemon or 1 tbsp bottled lemon juice

• Optional add-ins:

  • ½ cup cooked white beans (low-sodium, rinsed well) for extra protein

  • Chopped spinach or kale, stirred in at the end.

Instructions:

1. In a large pot, heat olive oil over medium. Add garlic and sauté 1–2 minutes.

2. Add roasted vegetables and herbs. Stir for 2–3 minutes to rewarm and release aroma.

3. Pour in broth and bring to a simmer. Cook for 10–15 minutes, stirring occasionally.

4. Ladle out half the soup into a bowl and reserve. Blend remaining soup with an immersion stick or transfer to a blender in batches.

5. Return to pot along with reserved soup. Add optional beans or greens if using.

6. Adjust seasoning with pepper and a splash of lemon juice (no need for added salt). Serve with a quick drizzle of olive oil or a sprinkle of roasted pumpkin seeds.

Note: For instructions on how to create your roasted vegetables you can refer to our Ultimate Sheet Pan Base Recipe.

Storage: Store leftover vegetables in airtight containers and add a splash of lemon juice or olive oil when reheating to keep them moist.

Recipe submitted by Dani Renouf, RD, MSc, CDE