Leftover vegetable soup

This is the best way to use up those leftover vegetables from your roast dinner (and any cheeses that you have lurking in the fridge!) I make a big batch and portion it up – perfect for a healthy mid-week lunch.
Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, lunch, Soup
Cuisine dinner, lunch, starter
Servings 4


  • Oil
  • 600 g vegetables leftovers, cooked and chopped
  • 1.2 l vegetable stock
  • 100 g cheese leftovers, chopped – I love stilton in mine!
  • Salt
  • Pepper


  • Heat the oil in a large pan; add the cooked vegetables and lightly fry
  • Pour over the stock, bring to the boil and simmer for 20 minutes
  • Add the cheese and stir; simmer until melted
  • Blend until smooth
  • Taste and season as necessary
Keyword comfortfood, cookingforfamily, leftovers
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