Roasted Vegetable Soup made with leftover roast vegetables, a good touch of earthy Indian spices and parmesan, a comforting creamy soup that puts to great use any leftovers you might have from your Sunday roast or feasts like Thanksgiving and Christmas. It's a quick and easy-to-make soup that is ready in under 20 minutes, and it can be tweaked depending on what's available.
It might be the season of comfort food and hot soups to warm one's soul up, but it's also the season of feasting and mountains of leftovers. And this delicious creamed roasted vegetable soup makes the most of any roast veggies that might be left over from such gargantuan parties.
When we think of leftovers, we might be tempted to think it's only meat that's always left around, but with us, there's loads of vegetables too. Yes, the roast might be the centerpiece, but we do love a wide range of veggies to go with them too.
On my blog I have loads of leftover recipes, and this soup can be added to the ever-growing list. My soup is based on leftover roasted root vegetables, since they are easily available at this time of the year.
I used leftover roasted parsnip, sweet potatoes and regular potatoes, but you can definitely throw in anything else that's around: butternut squash or any other squash, beetroot, sprouts, broccoli, cauliflower, green beans and so on.
Adding garam masala and curry powder really added a wonderfully hot kick to the soup, and it reminded me of my curry coconut butternut squash soup, which was equally delicious. Texture wise, it's also similar to my roasted parnsip soup.
You can also top the soup, or add to the roasted vegetables any leftover meat you might have around. I topped this soup with leftover ham from my honey mustard gammon.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- leftover roasted vegetables - any vegetables would work
- stock / broth - I used chicken stock, but it would prefer the soup to be vegetarian, use vegetable stock. For a vegan-friendly soup, omit the parmesan
- onion - I used regular onion, but red or shallots are also ok
- salt & pepper - to taste - I love being rather generous with the amount of ground black pepper I use
- garam masala & hot curry powder - they both add a good amount of heat and flavour, you can also use one or another
- oil - any you have around
- parsley - for garnishing, adds colour and flavour
- parmesan - works wonderfully well with roasted vegetables, particularly parmesan
Step-by-step photos and instructions
- heat up the oil in a large pot set over a medium heat
- add the chopped onion with a pinch of salt, and fry it until golden
- add the spices, mix well, and leave it to fry for 30 seconds to release the flavour
- add the roasted veggies and stock, place a lid on the pot, and leave it to cook for 10 minutes
- blend the soup to a creamy texture, season with salt and pepper, and top with parmesan
- garnish with croutons and chopped parsley
Expert tips
Allow at least 30 seconds for your spices to bloom, which means sauteeing them in the hot oil, rather than just adding them with the stock. The hot oil will enhance the flavours and add a lot more warmth to the soup.
If the soup is too thick after blending, add more stock to get to the desired consistency, it all depends on how many vegetables you use for the soup. Apart from stock, you can also add coconut milk or any other plant-based milk for a creamy touch.
If you have leftover pieces of parmesan rind, you can add it to the soup when the stock goes in, it adds so much flavour, and it also means nothing gets wasted.
Apart from chopped parsley and croutons, you can also garnish with chilli oil, toasted nuts or seeds to make the soup even more wholesome.
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Easy Creamy Roasted Vegetable Soup with Leftover Vegetables
Ingredients
- 300 g leftover roasted root vegetables (10 oz, roasted parsnips, potatoes and sweet potatoes)
- 500 ml chicken stock (2 cups of broth - it can be vegetable broth as well)
- 1 onion
- 2 tablespoon vegetable oil
- 2 tablespoon grated parmesan
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon garam masala
- 1 tablespoon hot curry powder
- 2 tablespoon chopped fresh parsley
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Instructions
- Peel and chop the onion.
- Heat up the oil in a large pot, add the chopped onion and fry it with a pinch of salt until golden.
- Add the spices and allow them to bloom for 30 seconds to release their flavour.
- Add the veggies and stock, place a lid on the pot, and leave it to cook for 10 minutes.
- Blend the soup to a creamy texture, season with salt and pepper.
- Top with grated parmesan and chopped parsley, and serve it croutons and leftover meat cut into cubes.
Video
Notes
- Allow at least 30 seconds for your spices to bloom, which means sauteeing them in the hot oil, rather than just adding them with the stock. The hot oil will enhance the flavours and add a lot more warmth to the soup.
- If the soup is too thick after blending, add more stock to get to the desired consistency, it all depends on how many vegetables you use for the soup. Apart from stock, you can also add coconut milk or any other plant-based milk for a creamy touch.
- If you have leftover pieces of parmesan rind, you can add it to the soup when the stock goes in, it adds so much flavour, and it also means nothing gets wasted.
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