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 Time5 minutesmins
Cook Time25 minutesmins
Course: dinner, lunch, Soup
Cuisine: dinner, lunch, starter
Keyword: comfortfood, cookingforfamily, leftovers
Servings: 4
Ingredients
Oil
600gvegetablesleftovers, cooked and chopped
1.2lvegetable stock
100gcheeseleftovers, chopped - I love stilton in mine!
Salt
Pepper
Instructions
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