Cooking up your first roast meal of the season, and overdid the roast veggies? Not to worry - it means you’ve got a delicious soup right at your fingertips.Zero-Waste Roast Vegetable Soup

Cooking up your first roast meal of the season, and overdid the roast veggies? Not to worry - it means you’ve got a delicious soup right at your fingertips. The roast vegetables will give a delicious caramelised flavour

Ingredients

• 1kg of roast vegetables
• 1 onion
• 750ml veggie stock
• Salt and pepper to taste
• Your choice of herbs and spices: Try cumin and chilli flakes for a spicy autumnal warmer, or opt for rosemary, thyme or sage re-live a roast dinner vibe.

Method

1. Roughly slice the onion. In a large saucepan, gently fry it on a low heat until it’s golden and caramelised - about 15 minutes.
2. Add the roast veggies and veggie stock, and bring to the boil. Cook for 5 minutes until heated through.
3. Using a stick blender (or in batches in a regular blender) blend the soup until it reaches your desired consistency.