Leftover Roasted Veg Soup

Leftover Roasted Veg Soup

This is a quick way to hunt through your vegetable drawer and get out all the veg that may need using up in some way or another. I found a couple of carrots, some mushrooms and a potato. There was some fresh rosemary too which I used but you could add dried herbs such as thyme or mixed herbs if you like. On the image is a sprig of rosemary.

Serves 4

800g leftover veggies such as carrots, parsnips and potatoes, washed peeled and roughly chopped

2 garlic cloves, finely chopped

2 tbsp olive oil

1 onion, finely chopped

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

A sprig of fresh rosemary or any dried herbs

1 litre stock, made with 1 low sodium stock cube

1/2 x white baguette or a slice of bread, torn to serve

some washed green salad leaves


Preheat the oven to 180C/gas 4.

Put the vegetables and the garlic in a roasting tray or tin and sprinkle over 1 tablespoon of the oil. Scatter the herbs and place in the oven for about 25 minutes until the vegetables are tender.

Heat the remaining 1 tablespoon of oil in a large saucepan and add the onion. Cook for 5 minutes until softened. Put in the salt and black pepper. Add the roasted veg from the oven and mix well. Pour in the stock and cook for a further 5 minutes.

Using a stick blender, whizz the soup in the pan until smooth or blend in a food processor. Serve in bowls with a dollop of creme fraiche or a teaspoon of cream with pieces of baguette on the side or some bread and some salad.

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