Roast dinner leftover soup

This recipe is great to cook after the weekend, if you have made a Sunday roast, as you may well have the leftovers and peelings from vegetables. The recipe is really versatile and any left-over veg or veg peelings you have can form the base of the soup. The same principle can be applied with the main body of the soup; boiled potatoes, cooked rice, cooked pasta and cooked noodles can all be used. The herbs and spices you use is also completely versatile, whether you have dried or fresh – use whatever is in the cupboard!

2 tbsp vegetable oil

1 onion (peeled & chopped)

4 garlic cloves (peeled & crushed)

3 leek tops (sliced)

2 tbsp oregano (fresh or dried)

2 tbsp smoked paprika

2 tsp salt

2 tsp black pepper

1.5 litre veg stock

Carrot peelings (from 4/6 carrots)

Potato peelings (from 4/6 medium potatoes)

Broccoli stalks (chopped)

Cauliflower leaves (chopped)

Mashed potato/ boiled potato/ cooked rice/ cooked pasta

1) Put your oil into a large saucepan and add your chopped onion, crushed garlic and sliced leek tops. Sweat for 3-4 minutes over a low/ medium heat until the contents of the pan have softened. At this point add your smoked paprika, oregano, salt and pepper.

2) Pour over 2/3 of the vegetable stock and add the peel from the potatoes and carrots, cauliflower leaves and broccoli stalks. Allow the veg trimmings to cook until tender, this should only take around 10 minutes in simmering stock.

3) Once your veg is cooked and tender, add your mashed potato/ boiled potato/ cooked rice etc. If you are using cooked rice, ensure it has been stored in the fridge and then cooked through fully in the stock. Whatever carbohydrate base you have chosen to use, cook it through in the stock, stirring regularly.

4) Once all of the ingredients have been added and heated through, use a stick blended, or regular blender to blitz the soup until smooth. It is here where the last of the stock may come in handy, if the soup is a little thick, add more stock until it is the right consistency for you.

5) Once blended, put the soup back on the heat and warm through. Check the seasoning and serve.