Roast Vegetable Soup.
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.