Leftover Winter Veg Soup

Name: Leftover Winter Veg Soup
Ingredients: 1 onion, cut into 8 wedges; 300g carrot, peeled and cut into 2cm chunks; 300g parsnip, peeled and cut into 2cm chunks; A handful or so of leftover sprouts; 2 broccoli stalks, chopped into 2cm chunks; 1 cauliflower stalk and leaves, cut into 2cm chunks; 2 small potatoes, peeled and cut into 2cm chunks; 2 garlic cloves; 1 ½ tbsp olive oil; Salt; ½ tsp paprika; 1 tsp garam masala; ¼ tsp turmeric; ½tsp crushed chillies; ½ tsp ground cumin; ½ tsp ground coriander; 1.75l hot vegetable stock

Ingredients Method Gallery

Turn those leftover veg trimmings and stalks into a hearty winter vegetable soup. Perfect as a Christmas Day starter or kept frozen to enjoy another day.

Ingredients

1 onion, cut into 8 wedges

300g carrot, peeled and cut into 2cm chunks

300g parsnip, peeled and cut into 2cm chunks

A handful or so of leftover sprouts

2 broccoli stalks, chopped into 2cm chunks

1 cauliflower stalk and leaves, cut into 2cm chunks

2 small potatoes, peeled and cut into 2cm chunks

2 garlic cloves

1 ½ tbsp olive oil

Salt

½ tsp paprika

1 tsp garam masala

¼ tsp turmeric

½tsp crushed chillies

½ tsp ground cumin

½ tsp ground coriander

1.75l hot vegetable stock

Method

Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin lined with Bacofoil® Non-Stick Kitchen Foil. Drizzle with the olive oil, sprinkle over some salt and roast for 35 minutes, turning the vegetables over halfway through. Remove the vegetables from the oven, add all of the spices and give everything a good stir. Roast for a further 5-10 minutes, until they’re tender and starting to caramelise a little.

Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth. Add some black pepper and adjust the seasoning as necessary. Serve with some cheesy croutons for dipping!

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