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There’s nothing nicer than a Sunday roast (veggie or not) with the family and time well spent together. And what cannot be replaced in a Sunday roast? The roasted vegetables. Well, in my view anyway. Potatoes, carrots , parsnips… But have you ever ended up with too much roasted veg after a Sunday lunch? It can be easy to go ever the top with the trimmings and end up with too much food. So this super simple roasted vegetable soup with leftovers is one way to use them. I especially love this recipe for turning the leftover into a soup which makes a light meal on the next day but still nothing gets wasted. And it’s a soup. And I looooove soups! They are just the best thing in autumn and winter.
The beauty of this soup is (apart from being simple to make and it’s utterly delicious) that you can follow the recipe quite loosely. By that I mean, you can naturally use any sort of roasted veg (except potatoes maybe) that’s leftover and it doesn’t need to be the exact amounts I quoted in the recipe either. Plus you can add a lot of things what you have home, not just sweet potatoes and peppers but also some celeriac, pumpkin or squash.
The key in this recipe that every vegetable is roasted, even the onions. The large amount of garlic used should’t scare you either – they taste different when roasted and mixed in the soup. You really need a lot of roasted garlic (at least a whole bulb) for this soup. Roasted garlic is so healthy too.
Seasoning-wise I strongly recommend some chilli oil mixed in or garnish once the soup is ready. Together with the roasted garlic and red onion, it gives a lovely warm note to the soup.
I keeps at least 5 days in the fridge and you can also freeze it.
Enjoy!
Super Simple Roasted Vegetable Soup with Leftovers
Super Simple Roasted Vegetable Soup with Leftovers
Equipment
- 1 Blender
Ingredients
- 400 g Leftover roasted root vegetables carrots and parsnips mixed
- 1 medium Sweet potato cubed
- 1 medium red or yellow pepper sliced
- 1 whole red onion quartered
- 1 whole garlic halved
- 500 ml vegetable stock
- salt and pepper to taste
- chilli flakes and chilli oil for garnishing optional
- 2 tbsp olive oil
Instructions
- Prepare all the uncooked vegetables and toss them with the olive oil. Roast them in the oven for about 35 - 40 minutes until they are tender.
- Mix them with the leftover root veg in a large pan. Add the vegetable stock and seasoning and bring it to boil.
- Blend and serve it hot with some crusty bread on the side. Enjoy!
If you enjoyed this Super Simple Roasted Vegetable Soup with Leftovers, you might enjoy other soup recipes from me:
Vegan Leek and Cauliflower Soup Recipe
Vegan Roasted Pepper and Tomato Soup
Simple, Vegan, Creamy Broccoli Soup Recipe
Vegan Pumpkin Soup (Without Coconut Milk)
1 comment
What a yummy recipe and great way to use any leftover veg!