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Leftover vegetable soup

A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A great way to use up veggies which are slightly past their best! All kinds of vegetables work, add in parsnips, potatoes (white and sweet), celery, leeks etc... I like my soups quite thick, but if you prefer yours more watery then just leave to reduce for less time. Freeze and save for a rainy winter day.


  • 1x onion
  • a good pinch of cumin seeds
  • chilli flakes to taste
  • 2 tbsp olive oil
  • 1x red pepper
  • 500g carrots
  • 2x large potatoes
  • 1x 400g tin chopped tomatoes
  • 1L vegetable stock
  • 150g red lentils
  • salt and pepper


  • STEP 1
    Rouglhy chop all the veg and potatoes, the smaller the pieces the quicker it cooks. No need to peel, just remove the ends of the carrots and pepper.
  • STEP 2
    In a large saucepan, dry fry the chilli flakes and cumin seeds until they start to release their juices.
  • STEP 3
    Add the olive oil, and fry the onion until softened.
  • STEP 4
    Add the stock, tomatoes, chopped veg, potato and lentils. Cover and simmer for 30 mins, or until the vegetables are soft.
  • STEP 5
    Whizz with a stick blender- if the soup is too thick for you then add some water, or if too thin then leave uncovered to simmer for another 5-10 minutes.
  • STEP 6
    Season with salt and pepper, then serve piping hot.

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A star rating of 3.5 out of 5.2 ratings

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