This soup is a breeze to create and makes the most of any vegetables you may have leftover from Sunday lunch. Pretty much anything goes – roast potatoes, parsnips, carrots, squash, celeriac, plus a few cooked greens, such as cabbage, sprouts, kale or chard – just adapt to what you have. A generous splash of cream really ups the comfort factor.
The perfect cream of roast vegetable soup
Use up leftover veggies to make this rich and comforting cream of roast vegetable soup.
Serves 4, also freezes well
Published: November 23, 2022 at 12:10 pm
Ingredients
- 1tbsp Olive oil
- 2 Garlic cloves, chopped
- 750g Cooked root vegetables, roughly chopped
- A good handful of cooked greens
- A pinch of dried mixed herbs
- 1l Vegetable stock
- 75-100ml Cream
- Salt and freshly ground black pepper
Method
Step 1
Set a large pan over a medium heat and pour in the olive oil. Once hot, add the garlic and stir-fry for a minute before adding all the vegetables and dried herbs, stirring together.
Step 2
Pour in the hot stock and season well with salt and pepper. Bring up to the boil and allow to simmer steadily for five minutes, breaking up the vegetables a little with the back of a wooden spoon.
Step 3
Take off the heat and use a stick blender in the pan to purée the soup to your desired consistency, whizzing it to smooth, or leaving a little more texture if you prefer. Stir through the cream and taste to check the seasoning.
Step 4
Pour into soup flasks and pack into your backpack, perhaps along with a crusty roll spread thickly with butter.
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Gill Meller
