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Leftover vegetable soup
- Preparation and cooking time
- 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 1Rouglhy 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 2In a large saucepan, dry fry the chilli flakes and cumin seeds until they start to release their juices.
- STEP 3Add the olive oil, and fry the onion until softened.
- STEP 4Add the stock, tomatoes, chopped veg, potato and lentils. Cover and simmer for 30 mins, or until the vegetables are soft.
- STEP 5Whizz 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 6Season with salt and pepper, then serve piping hot.