ROASTED VEGETABLE SOUP
Leftover vegetables from Roasted Vegetables and Tofu (reserve a few pieces for garnish)
1 quart prepared stock (vegetable, beef, or chicken)
1/2 teaspoon cayenne pepper
sea salt and freshly ground black pepper
good quality olive oil
Place leftover vegetables and tofu into a blender or food processor with just half of the stock. Blend or process until smooth.
Add in the remaining stock, cayenne pepper, and blend until desired consistency. Heat soup in pot. Taste and season with sea salt, freshly ground black pepper and additional cayenne pepper, if needed. Ladle into bowls, finish with a drizzle of olive oil. Garnish with roasted vegetables.