Roasted Autumn Vegetable Soup with Apples

Roasted Autumn Vegetable Soup with Apples

The Challenge:

To devise recipe plans for 3 consecutive, healthy meals (each serving 4), under $30.00 total cost, spending less than 30 minutes active prep time per recipe to make each meal.

Today I am finishing off the leftover’s from Sunday’s “mother” recipe (see Roast Chicken and Autumn Vegetables) with this superb taste of Autumn soup. Yesterday I made Quinoa with Roasted Vegetables and Chicken using the same leftovers.

In this recipe, you’ll be puréeing the remainder of the roasted vegetables and simmering them in 3 cups of the strained chicken stock made on Sunday.

A slice of crusty whole grain bread is a welcome accompaniment to this soup.

Recipe: Roasted Autumn Vegetable Soup with Apples


  • 1 tablespoon olive oil
  • 2 small tart apples, peeled, cored, chopped into 1/2-inch pieces
  • 3 cups chicken stock
  • 4-6 cups roasted vegetables
  • 2 cups apple cider
  • 1/2 cup whole-milk
  • plain yogurt, strained yogurt preferred
  • Snipped fresh chives


  1. 1. In a large, heavy-bottomed pot, heat olive oil over medium heat. Sauté apples 3 minutes until lightly softened. Meanwhile, In a processor or blender, purée leftover roasted vegetables. 2. Add strained stock to pot then whisk in vegetable purée and apple cider. Simmer 15 minutes. Whisk yogurt into soup and heat. Season with kosher salt and freshly ground pepper. Ladle soup into bowls and garnish with snipped chives.

Copyright © Peggy Lampman’s dinnerFeed.

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