A family favourite (apart from my sister who can’t stand the stuff) which is never the same twice. I always freeze leftover vegetables for this purpose and have recently made a habit of freezing meaty stock (often the extra liquid from my slow-cooker) in a silicone muffin tray, which can then be ‘popped’ out like icecubes.
Tonight’s version used leftover roast potatoes from Christmas day, courgette, cauliflower and turkey stock.
The point of leftovers soup is that it uses up what you’ve got, so don’t worry if you don’t have all of the ingredients listed below. It is pretty important to have a base of onion and garlic but apart from that you can experiment with different herbs and spices, I also rather like to add bacon when I’m frying the onion if I have some. Note that if you use frozen stock it will probably be rather less salty than the bought stock which you are used to, so you may need to add more salt when you taste it.
– an onion
– a clove of garlic
– a good pinch of mustard seeds
– a good pinch of cumin seeds
– leftover veg, fully defrosted
– Almond milk (don’t worry if you don’t have this – any kind of milk will do)
– Creme fraiche
Gently fry the onion, garlic, mustard seeds and cumin seeds. When the onion is becoming transparent turn off the heat and add the frozen stock (I used two ‘blocks’), put a lid on the pan and leave the stock to melt in the residual heat.
Put your defrosted veg in the blender along with the onions and stock. Add Almond milk as you whizz it, continuing to blend until it is smooth and not far off the thickness that you would eat it. Return the whizzed soup to the pan, using some more milk to swill out the blender.
Slowly bring the the soup up to temperature, trying not to let it boil. Add paprika, salt and pepper to taste.
Serve with a spoonful of Creme fraiche and a sprinkle of paprika on top.
P.s. I made some rather yummy soda bread to accompany it, but that’s a recipe for another day 🙂