Leftover roast dinner soup

Name: Leftover roast dinner soup
Total time: 1200 s
Yield: 3-4 servings
Cuisine: British
Ingredients: Leftover roasted carrots and onions; 1 chicken or beef stock cube; 2 tbsp gravy; 1 tbsp tomato puree; 1.5 litres hot water or stock; 2 sprigs if fresh thyme; Shredded roast beef (optional)

Clare Knivett @Knivett

Bristol

Roast dinners are a great way to cook once and eat twice as they often result in leftovers. Today on a blustery autumnal Monday I made beef, carrot and onion soup from trivet veg, gravy and stock.

Clare Knivett @Knivett

Bristol

Roast dinners are a great way to cook once and eat twice as they often result in leftovers. Today on a blustery autumnal Monday I made beef, carrot and onion soup from trivet veg, gravy and stock.

Saved

Ingredients

20 minutes

3-4 servings

Leftover roasted carrots and onions
1chicken or beef stock cube
2 tbspgravy
1 tbsptomato puree
1.5 litreshot water or stock
2 sprigsif fresh thyme
Shredded roast beef (optional)

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Steps

20 minutes

1

Add the left over carrots and onions, gravy and tomato purée to a pan
2

Add the stock cube, hot water and stir to combine. Bring to a simmer then taste for seasoning adding a little more tomato purée if you like
3

Remove the leaves from the thyme and add to the pan along with any other veg and tear in the beef, if using
4

Allow to thicken and reduce a little
5

Then serve with crusty bread and butter

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Cooksnaps

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Clare Knivett @Knivett

on September 26, 2022 13:28

Bristol

A passionate cook who loves to make and share food with others for any occasion. Interested in cooking with the seasons and learning about world food.