Blend leftover vegetables into soups or sauces

Sauté an onion, add leftover roasted or steamed vegetables with broth, simmer 10 minutes, then blend until smooth. Season with salt and a splash of cream or coconut milk. This works with nearly any vegetable: broccoli, carrots, cauliflower, sweet potatoes, squash.

Why It Works

Blending transforms tired-looking leftover vegetables into an elegant, creamy soup. The roasting or cooking they already underwent adds depth of flavor that raw vegetables would not have. It also works for vegetables that are too soft to serve as-is.

Tips

• An immersion blender makes this easy — blend directly in the pot
• Add a potato or a handful of cooked rice to thicken without cream
• Top with croutons, a swirl of olive oil, or crispy bacon bits
• Freeze extra soup in portions for quick future lunches