Recipe by @steamyvegankitchen

I roasted up all my veggies that were nearing the end of their lifespan and made this DELICIOUS Po-mato Veggie soup. 🥔🍅 Thanks to @pekoproduce for keeping these veggies out of our landfills! 👏🏻 👏🏻

Ingredients: 

• 2 leeks (rescued by Peko!)
• 2 orange bell peppers (rescued)
• 1.5 cups grape tomatoes
• 1/2 large yellow onion
• 4 yellow potatoes (rescued)
• 1/4 cup roasted garlic (about 2 heads)
• 4 cups veggie broth (onion bouillon)
• 1/2 can coconut milk
• 3/4 cup chopped fresh basil
• Drizzle of oil
• Salt & pepper to taste

Instructions:

1. If your leeks are as old and sad as mine, compost the inedible parts, wash the white and light green inner layers, and freeze the stalky green ends for veggie broth.
2. Spread your potatoes, grape tomatoes, yellow onion, leeks and bell peppers on 2 baking trays, drizzle with a touch of oil plus some salt and pepper and roast for 40 minutes at 425ºF.
3. Add all the roasted veg to a large stock pot, add 4 cups of broth, half a can of coconut milk and a generous couple spoonfuls of roasted garlic and blend until smooth. Don’t forget salt and pepper! Stir in a boatload of fresh chopped basil and you’re done!