I can't help being proud of myself when someone else publishes one of my recipes. Not that this one really is mine, mind you. This is my version of my Mum's vegetable soup, made with the leftovers from a roast dinner. I submitted it to Love Food, Hate Waste, they published it and here it is for you.
Roast Dinner Soup
How many servings you get out of this depends, obviously, on how much you’ve got in the way of leftovers. I normally get 2-3 lunch sized portions out of an average roast dinner's worth. If you have made stock from the bones it would be really good to use this in the soup. Add some grated cheese or croutons to serve. The apotheosis of this soup is that which I make on Boxing Day each year, with turkey stock from the carcass and the leftover veg, etc. from Christmas lunch.
Roast potatoes and/or parsnips
Cooked vegetables such as cauliflower, broccoli, carrots, courgettes,
Meat stock to cover
Ground black pepper
Put the potatoes and vegetables in a suitably sized pan (one that holds them snugly in the bottom and about halfway up the inside). Cover with stock by about 2cm (go easy, you can always add more to adjust the consistency).Bring to the boil, then reduce the heat and cook for about 10 minutes or until thoroughly heated through.Liquidise the soup with a hand-held electric blender. Taste the soup and season. This is a soup that needs plenty of pepper. Serve in mugs or bowls with grated cheese or croutons.