I don’t really like eating leftovers, unless we’re talking about something fabulous like Thanksgiving dinner leftovers. On the other hand, it kills me to throw away perfectly good food! What to do? Recycle!
This Cream of Fajita Soup is a perfect example of what I mean. Mr. Wing-It and I had fajitas for dinner the other night (mine were naked on top of cauliflower “rice”), and we didn’t quite finish all the roasted bell peppers and onions. The next day I recycled the roasted veggies into a lovely Cream of Fajita Soup!
The original Naked Fajita dinner:
The recycled Cream of Fajita Soup:
Here’s what went into it:
1 10oz/285g cooked and peeled yukon gold potato (it can be microwaved, steamed, boiled, baked)
3oz/90g roasted fajita veggies (about 3/4 cup)
1oz/30g fresh baby spinach (a big handful)
about one cup of vegetable stock
salt, black pepper, and a pinch of cumin to taste
It all went into the blender until smooth, and after a couple of seasoning adjustments it was ready to be heated and served. Done! I did not add anything red to the soup (except for the roasted red peppers) because I wanted a bright green color. Thank you, baby spinach! This made enough for either one huge serving or two modest ones.
Now that we’ve had dinner, let’s watch some videos that made me smile! The first one is about a little Pug hastily running upstairs… but how?! Boingy boingy boingy boingy! The second one is the latest Simon’s Cat video. They never get old! I love how well the different personalities of the cat and the dog are portrayed.