We indulged in a commonwealth tradition recently, no not Eurovision although yay 2nd place. No, Andrew cooked us a delicious Sunday roast. I was first introduced to this while working at the Duke of York in London. Sunday’s were my favourite day to work knowing I’d get to enjoy succulent roast, vegetables and Yorkshire puddings all covered in gravy while listening to the wind whistle across the misty moors…alright, it was The Duke, it was more like listening to the locals arguing about something foolish while their accents became harder to understand with each pint. Tradition though.
We ended up with a ridiculous amount of leftovers that I set out to turn in to future meals for the week. I wanted them to be different enough that we didn’t feel like we were eating leftovers so I went for a beef stir fry, beef stroganoff, which helped me clear out the gravy too, and my favourite, roast vegetable soup.
Roast Vegetable Soup
6 c stock (I used beef this time but have previously used vegetable)
3 c roast vegetables, whatever you have will do, last time we had potato, sweet potato, pumpkin and carrot
1/2 roasted onion, we cook ours with the veggies
4 roasted garlic cloves, again something we cook with our veggies
Put everything in a heavy bottom stock pot and boil for 10 minutes until soft enough to purée. Let cool slightly so you don’t burn yourself when blending. Use an immersion blender to purée into a smooth mixture. You can use more stock to thin it out if you’d like it less thick.
Serve with a side of toasted sourdough bread and you won’t be disappointed.
I’m such a fan I even shared it over on the mum website I’m a part of, Mouths of Mums, for other time starved individuals.