Leftover Soup An 'anything goes soup' to use up leftovers in your fridge.

Servings: 4

Prep Time: 10 minutes

Cook Time: 50 minutes


25g butter

2medium potatoes - diced

1 sml onion - finely chopped

1 clove garlic - chrushed

1/2 small swede - diced

725ml turkey or chicken stock

1 teaspoon fresh thyme - finely chopped

1 bay leaf

100g brussl sprouts - whole

8 shallots

2 tbsp olive oil

2 parsnips - cut into eights

2 carrots - cut into eights

1 teaspoon fresh rosemary - finely chopped

salt and pepper


Preheat oven to 190ºc. Heat the butter in a pan, add the potaoes, onion, garlic and swede. Cover and cook gently for 10 mins without colouring.

Add stock, thyme and bay leaf, then cover and simmer for 15 mins. Add the sprouts and continue to cook until they are tender. Blend untill smooth. Meanwhile, plunge the shallots into boiling water for 2 -3 mins, then soak in cold water to allow skins to slip off easily.

Heat the oil in a roasting pan, add the parsnips, carrots and whole shallots, toss in the oil and sprinkle with the rosemary. Roast for 20 mins until cooked and lightly caramelised.

Return the blended soup to the pan, add the roasted parsnips, carrots and shallots then season to taste. Reheat gently for 5 mins then serve.

change any of the ingredients to any you have spare.