Cream of roast vegetable soup
- Serves 4, also freezes well
- Easy
Use up leftover Christmas veggies to make this easy and tasty cream of roast vegetable soup.
This soup is a breeze to create and makes the most of any vegetables you may have leftover from Christmas lunch. Pretty much anything goes – roast potatoes, parsnips, carrots, squash, celeriac, plus a few cooked greens, such as sprouts, kale or chard – just adapt to what you have. A generous splash of cream really ups the comfort factor.
Ingredients
- olive oil 1 tbsp
- garlic 2 cloves, Chopped
- cooked root vegetables 750g, roughly chopped
- cooked green good handful
- Dried mixed herbs Pinch
- vegetable stock 1 litre
- A good splash of cream 75-100ml
- salt and freshly ground black pepper
Method
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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.
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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.
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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.
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Step 4
Pour into soup flasks and pack into your backpack, perhaps along with a crusty roll spread thickly with butter.
