Roast Vegetable Soup.

recipe name

June 12th, 2009

This tasty vegetable soup is a great way to use up roast vegetables.

Four cups of vegetables makes two serves.


  • Left over roast vegetables - such as pumpkin, kumera, potato, parsnip, garlic, spanish onion
  • For every four cups of veg:
  • 1 leek chopped
  • 1 fresh garlic clove if you have it or 2 cloves of garlic finely chopped
  • 1 cup of stock
  • 1 tablespoon of dairy free margarine


Fry the leek and garlic in margarine until soft.

Add the roast veg and cook for 5 minutes.

Add the stock. Blend with a stick blender until smooth.

Serve with crusty bread.