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Leftover Roast Dinner Soup Recipe

Updated on April 22, 2011

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

The leftovers in the saucepan
The leftovers in the saucepan
After 15 minutes cooking
After 15 minutes cooking
After blending
After blending

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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    • mistyhorizon2003 profile image

      Cindy Lawson 7 years ago from Guernsey (Channel Islands)

      I hope you enjoy it RefElf, it is lovely, especially on a cold Winter night. Thanks for commenting.

    • RedElf profile image

      RedElf 7 years ago from Canada

      This recipe sounds scrumptious - thanks fro inspiring me to try my hand at more home-made soups!

    • mistyhorizon2003 profile image

      Cindy Lawson 7 years ago from Guernsey (Channel Islands)

      Hi Maria, perhaps you could make some to fulfil your craving :)

    • Maria Cecilia profile image

      Maria Cecilia 7 years ago from Philippines

      I love soup....this made me crave for one...

    • mistyhorizon2003 profile image

      Cindy Lawson 7 years ago from Guernsey (Channel Islands)

      It seems to have a 'fuller' flavour with the roast veggies included Sally. I hope you give it a try and your hand blender makes it down from the 'out of reach' position :)

    • Sally's Trove profile image

      Sherri 7 years ago from Southeastern Pennsylvania

      Yummy! Roasted vegetables carry a lot of extra flavor from the roasting. I never thought to "soup up" left overs in this fashion. And thanks for the great reminder to use my hand blender. I've been keeping it too far out of reach and don't think about it often enough.

    • mistyhorizon2003 profile image

      Cindy Lawson 7 years ago from Guernsey (Channel Islands)

      Hi onegoodwoman, it works a treat trust me, essentially it is a thick vegetable soup with the meat acting to enrich the taste in the same way stock does, milk simply makes it a cream of vegetable soup in effect, although you could simply use more stock if you prefer.

    • onegoodwoman profile image

      onegoodwoman 7 years ago from A small southern town

      I cook the roast for my hubby, so that

      I can soup tomorrow!

      Thanks for the new ideas.........

      milk in soup made from pot roast...unique

    • mistyhorizon2003 profile image

      Cindy Lawson 7 years ago from Guernsey (Channel Islands)

      I am sure you will love it Heart Felt Book. Thanks for commenting :)

    • Heart Felt Book profile image

      Cheri Taylor 7 years ago from New York, NY

      This is interesting. I love trying new recipes. I like all the ingredients.. Looking forward to this.. Thanks!

    • mistyhorizon2003 profile image

      Cindy Lawson 7 years ago from Guernsey (Channel Islands)

      Thanks stephhicks68, the soup is lovely and any veg included works equally as well.

    • stephhicks68 profile image

      Stephanie Hicks 7 years ago from Bend, Oregon

      I love creating my own recipes in the kitchen - this soup looks delicious! Using leftovers is a great way to save money and the environment, too. Cheers - voted up!