Ways to use up leftover vegetables

We’ve all been there—those veg sitting in their baskets or at the bottoms of the fridge, getting older by the day. But don’t throw them away! Leftover vegetables are great ingredients for nutricous and delicious winter soups and they’re a great way to reduce food waste. You’ll not only save them from the bin but also enjoy a warm, hearty winter soup in return.

One of the quickest and tastiest ways to use up your excess produce is this simple letfover veggie winter soup recipe and you don’t have to follow the ingredients strictly – use what you have!

Winter Soup 

Ingredients (experiment and use what you have!) 

• Yellow onion
• Red onion
• Mixed carrots
• Butternut squash
• Pumpkin
• Potatoes

Seasoning:

• Drizzle of olive oil
• Salt 
• Garlic granule
• Smoked paprika
• Coriander powder
• Black pepper

Method

1. Roughly chopped a yellow onion, red onion, mixed carrots, butternut squash, potatoes.
2. Place chopped veg onto a baking tray.
3. Drizzle generous amount of oil of choice.
4. Dust the veggies with salt, pepper, smoked paprika, garlic and coriander powder. Give them a good mix.
5. Place the tray in a pre-heated oven at 200 for 25 minutes or until fully cooked and slighly crisp on top. Toss halfway. 
6. Once cooked, place veggies in blended with 2 veggie stock cube, add as much or as little depending on how thick you like it. Blend everything until smooth. 
7. Once blended add the soup into a pot and place on low heat. 
8. At this point you can add any proteins, carbs or extras. Now you can adjust for seasoning and water amount. 
9. Once everything is cooked through, serve and garnish with greens and lemon as you prefer and enjoy!