Recipe

Leftovers Soup Recipe

	Tobe / All my dishes 1 year, 2 months ago My mum used to make this on a Monday and use the leftovers from the Sunday roast, but now that I'm out on my own and a vegetarian I use whatever veg is left in the fridge. Adapt it to what you've got. It's a warming and hearty broth. Perfect comfort ... More Prep:10m Cook:1525m Servings:10	Tobe
	scottish cheap winter vegetable soup leftovers

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Ingredients

the basics are...

2 Leeks

2 large onions

3 Carrots

4 potatoes

2 cloves of garlic

knob of butter

cup of scotch broth dried mix (barley, yellow split peas, green split peas, marrowfat peas, red split lentils)

bunch of herbs of your choice, parsley works well

1.5 litre stock

seasoning

A really big soup pot!

You can use chunks of cooked meat too, chicken works especially well, and whatever else you've got that needs to be used! I sometimes use parsnips, turnip, even peppers.

Directions

Soak the broth mix overnight

Roughly chop all the vegetables and the garlic into reasonably small pieces. If you like it chunky, keep them bigger. This one's all about personal preferences.

Heat the butter in the pot and fry the vegetables until they're beginning to soften

Drain the broth mix and add it to the pot, along with the stock, adding more or less depending on how thick you like it (this is usually when I realise the pot isn't big enough!) If I'm using cooked meat I add it at this point

Add the chopped herbs and season to taste

Allow to simmer until the vegetables are softened

Serve with a big chunk of bread and butter

It makes a lot so I usually freeze it in portions ladelled into freezer bags

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