Apparently, vegetables were not a priority for my family on Thanksgiving. I think they were skipped by most in favor of the Cornbread and Sausage Stuffing. Thankfully, leftover veggies can easily be turned into soup! This is a bonus in my house because, if you’ve been reading my blog for a while, you know soup is my son’s preferred lunch food.
Leftover Broccoli Soup
8 ounces pancetta
2 cloves crushed garlic
1 cup broth
3 cups leftover cooked vegetables
1. Cook the pancetta and garlic on medium heat in a bit of olive oil. Set aside when done.
2. Combine the broth and veggies in a blender or in a bowl deep enough to allow you to blend with an immersion blender. Blend until smooth. You may need to add more broth.
3. Combine with the pancetta and garlic and heat until warm.
You can top this soup with shaved parmesan or add some into it while you’re cooking. With three cups of vegetables, you should get about four servings of soup. Feel free to use some of the broth you made from your turkey carcass. And do you have a useless amount of mashed potatoes left? Cool! Throw them in here, too! It will add a little creaminess to your soup. Very tasty!