Using your leftover vegetables to make a soup is such a great, money-saving way of preventing food waste and making the most out of your fresh ingredients. I had loads of carrots left in the fridge last week from having to buy a full bag just to use a few on a Sunday Dinner, so I paired these with some parsnips and came up with a delicious soup – which made 4 lunch portions! The recipe below itself is tasty, but you could always add toppings/croutons if you wanted to make it a bit more exciting. Total calories = approx. 130 calories per portion.
Ingredients (to make 6 lunch portions);
- 3 parsnips
- 4/5 medium sized carrots
- 1 onion
- 1.2L vegetable stock
- 1 heaped tsp ground cumin
- 1 tsp chilli flakes (optional)
- 1 tsp lazy garlic/1 garlic clove grated
Method (Approx 40 mins including prep);
- Preheat your oven to 200C. Peel and quarter the onion, chop the carrots and parsnips into medium-sized chunks.
- Spread onto a baking tray with a drizzle of olive oil, some salt & pepper, the cumin, garlic and chilli flakes and give everything a good mix up to all of the veg is evenly coated.
- Roast for 30 mins until tender, and caramelised shaking everything up half-way through.
- Once the veg is cooked, remove from the oven and place into a large saucepan. Pour the stock in and place on a medium heat to simmer for 2 minutes.
- Blend the soup using a hand blender, add more stock if necessary. Season to taste.
Roasting the vegetables for the soup really does add a depth and sweetness to the flavour. Give it a try.
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