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Roast Vegetable Soup
This creamy leftover roast vegetable soup is perfect for making with the leftover vegetables from a roast dinner. It's so tasty you'll want to cook extra veggies in future!
Course
appetiser, Light Meal
Cuisine
British
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
316
kcal
Author
Corina Blum
Ingredients
150
g
roasted potatoes
120
g
roasted sweet potatoes
120
g
roasted carrots or parsnips
700
ml
Turkey Stock
30
g
smoked bacon lardons
Metric
-
US Customary
Instructions
Roughly chop the roasted vegetables.
Put the vegetables and stock in a saucepan and bring to the boil. Simmer for 5 minutes.
Fry the bacon until crisp. Drain on kitchen paper.
Put the soup in a blender and blend until smooth or use a stick blender.
Serve the soup topped with the bacon pieces.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
316
kcal
|
Carbohydrates:
40
g
|
Protein:
17
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
25
mg
|
Sodium:
840
mg
|
Potassium:
1147
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
18536
IU
|
Vitamin C:
14
mg
|
Calcium:
71
mg
|
Iron:
4
mg