• Serves 4
  • 20 minutes
  • Difficulty Easy
  • 4 Ingredients

The perfect recipe for using leftover roast vegetables.

Ingredients (serves 4)

  • 6 cups Stock, any kind
  • 3 cups Roasted vegetables, leftovers work best. Typically a combination of carrot, potato, pumpkin and sweet potato.
  • 1/2 Onion, roasted
  • 4 Garlic cloves, roasted


  1. Put all ingredients in a heavy stock pot.
  2. Boil for 10 minutes until vegetables are soft.
  3. Remove pot from heat and cool slightly.
  4. Using a blender stick purée mixture until smooth.
  5. Serve warm with toasted sourdough bread.


This recipe is the perfect way to use your leftover roast vegetables. It works with any roast vegetables and stock so it can be slightly different and delicious every time.

  • I love this I have made a similar recipe to this and it was lovely thankyou


  • What a great use for leftover roast veggies!


  • Thanks for your recipe. Love it.


  • yes i have made roast pumpkin soup this winter but i might try adding more vegies to make this recipe! it’s a great idea!


  • I have heard lots of great things about roast veggie soup, how roasting the veggies brings a whole new dimension to the flavour. We never have left over roast veggies though


  • What a great idea to use up leftover veges! Thankyou


  • looks like I’m going to have to stop stealing the left overs and make some soup!


  • This makes dinner time a lot easier when you can use leftovers !! thanks for sharing!


  • I do like left over recipes


  • wow! what a really easy way of making this! it just shows how easy wholesome food can be, to make. i think this would be delish! very healthy and sooo good for this type of weather :)


  • Perfect recipe for a soup packed with flavour – love roasted veggies.


  • Great idea to use left-over’s to make a lovely bowl of soup! Thanks.


  • Yum thank for sharing.


  • I love soups! This is surely the best season to savour them!! :-)


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