Roast dinner soup

Cath Homer: Member of public

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 dinners worth. If you have made stock from the bones it would be really good to use in this soup.

Ingredients: serves 2 - 3

roast potatoes (or parsnips)
cooked vegetables (such as cauliflower, broccoli, carrots, courgettes)
meat stock (to cover)
freshly ground pepper
croutons
cheese (grated)

Method:

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 one soup that needs plenty of pepper.

To serve:

Serve in mugs or bowls with grated cheese and croutons.

Recipe tips:

Try to eat leftovers within two days. The only exception to this is cooked rice, which should be eaten within one day.