My leftover roasted vegetables soup
My husband doesn’t like leftovers.
But after every meal we always end up with some leftovers and as we don’t want to waste food I have come up with different ways we can have leftovers without feeling like it is leftovers (if you know what I mean).
When we have leftover roasted vegetables, which happens more this time a year than in the summer I make soup out of them.
Here is the recipe for my leftover roasted vegetable soup:
750ml/1¼ pint vegetable stock
500g-750g mixed leftover roasted vegetables
salt and black pepper to taste
Place your roasted vegetables in a saucepan with the vegetable stock.
Bring to the boil and then simmer for 5 minutes.
Take it of the heat and let it cool for a minute
Blend the mixture until smooth (I like it smooth but you can chose to only blend it so it still have texture)
then return to the pan to reheat.
Season with salt and pepper if needed.
(You can add more or less water depending on how thick you want your soup)
Serve up and sprinkle some dried or fresh chilli, parsley and a drizzle of olive oil. Crispy bacon is also a fantastic thing to add just before serving 😍
I love this so much I very often make to many roasted vegetables on purpose just so I can make it 😂👏
Lots of love
Note about protein:
To make sure I get enough protein when I eat soups like this one I either have 2-3 boiled eggs on the side or I have leftover meat on the side. I always make sure I have between 20-50grams of protein at each meal.
I used leftover roasted potatoes, celeriac, pumpkin, jerusalem artichoke, butternut squash and white carrots for this soup.