Leftover Roast Dinner Soup Recipe
We live in a throw way society, which partially results in thousands of tonnes of perfectly good food being dumped every year simply because we inevitably purchased or cooked far more than we truly needed or could realistically eat. I was guilty of this too, and whereas my Grandparents used to have an uncanny knack of not letting anything go to waste, and instead had accumulated an endless list of alternative uses for any leftovers or surplus foods, I still found myself scraping out saucepans of perfectly edible cooked vegetables into the bin because my Husband and I were too full to eat any more, and had no real desire to eat the same meal two days running.
This Christmas was no exception, and it was whilst looking sorrowfully at the large amount of leftover cooked vegetables and the remnants of our roast leg of lamb that I decided to see if I could create a tasty way to use these up rather than adding them to the already overflowing landfill site here on the island of Guernsey. After a bit of further online research looking for ideas, plus adding a few of my own, this is what I came up with.
What many people don't appreciate is that even re-cooked, most of the goodness in vegetables is still retained if you don't cook them for too long the second time. Yes, you will lose some of the vitamin C content, but this doesn't mean there is none left, and of course there are other valuable nutrients contained in these vegetables also. I decided that on this occasion I would convert the leftover roast dinner into a thick and tasty soup that my Husband and I could enjoy the following day, especially as he was suffering from a nasty chest infection and feeling pretty sorry for himself at this cold time of year.
What I had to use up.
I rounded up all the leftovers into one place and this is approximately what I had to work with:
6 honey roasted parsnips
1 roast potato
8 florets of steamed broccoli
8 steamed calabrese (similar to broccoli) stems
2 chopped steamed baby corn cobs
15 steamed brussel sprouts
10 small steamed carrots
10 steamed sugar snap peas
10 steamed French/green beans
About 5oz of cooked roast lamb on the bone
What I did next
This part was simple. I placed all the cooked vegetables into a large saucepan and then added enough beef stock to just cover the contents of the pan. After this I carefully cut the cold meat away from the lamb bone and added it to the pan along with the bone from the joint.
To ensure the flavour was 'full' enough I peeled and roughly chopped a raw onion and added it to the pan, along with a knob of butter, a good teaspoon of salt and a couple of teaspoons of black pepper.
I then brought the whole mixture to the boil and then turned down the heat and simmered for 15 minutes.
At this point I removed the bone and discarded it.
My hand blender then made a cracking job of chopping up the contents of the pan, leaving me with a tasty smooth and nutritious soup. A little minor adjusting of the seasoning finished the dish of perfectly.
I opted to add a little cream to mine before serving, but that is not essential by any means.
Note: If your soup is too thin you might add a few more cooked potatoes to thicken it up. Alternatively a little cornflour blended with milk and stirred in until the soup returns to the boil and thickens will do the job just as well.
If the soup is too thick, use milk to thin it down.
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