Saturday, 24 July 2010

Roasted Vegetable Soup

After the Cook Off we had quite a few ingredients left over.  As the girls like to bake they kept the flour etc and I took away the left over vegetables, stock and herbs.  What was I to do with all these things?  What all eating establishments do at the end of the week.  Make a special!  So I'm in the process of roasting the vegetables (covered in olive oil, herbs and seasoning) and simmering some barley.  By the end of today I'm hoping to have a rather tastey roasted vegetable soup simmering on the stove - my personal chef will be here later to taste it and give me his verdict. 

Homemade soup can be frozen and heated up easily so in future, don't throw out your left overs - throw it all in a pot and see what happens! 


The veg I'm using is an unusual mixture of courgette, carrot, kale cabbage, celery, onion, chesnut mushrooms and garlic.  I'm using fresh rosemary and parsley with the added assistance of olive oil, salt, pepper and vegetable stock.  I'm going to crumble some tangy Lancashire Cheese into the bowls before serving.


  1. I'm proud of you, this sounds delicious:-) Did you know that you can reduce the amount of oil you use by mixing it with water at about 1:10 in a spray bottle, shake and spray and reduce the calories you use? You can use this mix to coat baking trays if you don't use silicone paper, too:-)

  2. I didn't know that but I shall remember that tip. I only use olive oil and it's not the cheapest of cooking oil so thanks :) It turned into quite a thick soup in the end!