Sunday dinner in our house always leaves a trail of uneaten vegetables. They were dispatched to the fridge with the promise of bubble and squeak the following day.

As that promise receded into the distance I just had to use the vegetables for a lunchtime soup. The leftovers I had were made up of carrots, broccoli and fine green beans. However if you don’t have leftovers just use fresh veg instead.

In an effort to get some more flavour into my leftovers I have added some extras in the form of onions, celery and tomatoes as well as some nice, but very gentle spicing, sauces and pastes.

Serves: 4

Approximate Calories: 464 (116 calories per serving) 

Ingredients

• 1 tablespoon of olive oil (other types of oil will do)
• 1 large onion, finely chopped
• 1 celery stick, finely chopped
• 1 whole red pepper chopped
• 2 medium carrots, finely chopped (I used my leftovers)
• 40 to 60 grams of extra fine beans chopped into short lengths (I used my leftovers)
• 0.5 or 1 broccoli (to your taste again I used my leftovers)
• 1 teaspoon of cumin
• 1 teaspoon of curry powder (optional)
• 1 tablespoon of tomato paste
• 1 tablespoon of Worcestershire sauce)
• 1 knorr vegetable stock pot (Chicken or Beef stockpots will do as well)
• Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

• Put all of the ingredients into the soup maker and set to smooth.
• Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 25 minute’s or so then blend when done until smooth.
• For a thinner soup add more water for a thicker soup add less water.