Upcycled food

I am notoriously not into leftovers. I guess the thing is that I like cooking more than I like eating, so I would usually rather make myself something new, than eat something that is sitting in my fridge. Obviously things like work lunch and the odd super busy day at home will make me eat leftovers, but I avoid it whenever I can. This does not mean that I will not use my leftover food, but that I will not simply reheat it and eat it again. I love to use leftovers as ingredients in new food.

For example, let's talk about that Alfredo Sauce that I posted the other day. I don't usually have leftovers of my Alfredo, since people love that stuff, but when I do, I always reuse it as an ingredient in other food. Like I said in the Alfredo post, it is great on veggies, awesome to dip stuff in, and makes a fine addition to a grilled sammich. My favorite thing to do with left over Alfredo Sauce though, is make Cream of Broccoli Soup. I have always loved broccoli soup and this version is not only tasty, but super quick and easy to make.

Cream of Broccoli Soup

Ingredients
1 cup Vegan Alfredo Sauce (that is about half of my recipe, so if you don't have leftovers, you can just make a half batch)
2 cups Vegan Veggie Stock
1 largish carrot minced
2 stalks of celery minced
1 cup chopped broccoli (I usually just use frozen stuff since we are going to be cooking it into soup anyway.)
1 Tbsp cooking oil

Equipment
1 med - large sauce pot
knife, cutting board, etc...

Cooking

• Add the carrots, celery and oil to the pot over med high heat and sautee until they start to soften
• Add the sauce, stock and broccoli(if it is frozen, if fresh add with the carrots and celery) and bring to a simmer, try to avoid boiling (you might need to turn the heat down a little)
• Simmer for 15 - 20 minutes