Cooking up your first roast meal of the season, and overdid the roast veggies? Not to worry - it means you’ve got a delicious soup right at your fingertips.Zero-Waste Roast Vegetable Soup
Cooking up your first roast meal of the season, and overdid the roast veggies? Not to worry - it means you’ve got a delicious soup right at your fingertips. The roast vegetables will give a delicious caramelised flavour
Ingredients
- 1kg of roast vegetables
- 1 onion
- 750ml veggie stock
- Salt and pepper to taste
- Your choice of herbs and spices: Try cumin and chilli flakes for a spicy autumnal warmer, or opt for rosemary, thyme or sage re-live a roast dinner vibe.
Method
- Roughly slice the onion. In a large saucepan, gently fry it on a low heat until it’s golden and caramelised - about 15 minutes.
- Add the roast veggies and veggie stock, and bring to the boil. Cook for 5 minutes until heated through.
- Using a stick blender (or in batches in a regular blender) blend the soup until it reaches your desired consistency.
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