My husband Howard loves roasted parsnips and carrots with any roast dinner. To be honest we never really have any leftovers so I normally make this soup from scratch. If you normally have leftovers then this is a great recipe. The dish is packed with flavour and it’s a relatively cheap meal. Howard and my son Ted will have this soup with cheesy bread and I will eat it with chickpea flour wraps. We love it and we hope you will too.
What’s your favourite way to eat the leftovers from your roast dinners? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment needed
- Sharp Knife
- Chopping board
- Vegetable peeler
- Baking tray
- Slow cooker or large saucepan
- Jug
- Food processor or hand blender
- Teaspoon
- Tablespoon
Ingredients
- Leftover roast parsnips x 2 medium
- Leftovers roast carrots x 4 medium
- Dried cannellini beans x 200g or 1 – 2 240 g tins
- Baking powder x 1 tsp
- Salt to your tastes
- Chicken stock x 500mls
- Dried mixed herbs x 1 tsp
- Salt and pepper to your tastes
Method
- Put the dried cannellini beans into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
- Soak the beans in the fridge overnight.
- You may want to use a bowl with a lid.
- The next day remove the beans from the fridge and pour any excess water through the colander.
- Rinse under the tap.
- Put the beans into the large saucepan.
- Again pour enough water to cover the beans plus a two inches above.
- Add in the baking powder and salt to your taste.
- Turn the hob onto high and bring to the boil.
- When the pan starts to boil turn the heat down to low.
- Leave to simmer until most of the water has disappeared.
- Then drain through the colander and rinse under the tap.
- To the blender add the leftover parsnips, carrots, cooked cannellini beans, chicken stock, dried mixed herbs and salt and pepper to taste.
- Blend these ingredients together until they are smooth
- Pour the ingredients into the large saucepan and heat through on the hob.
- Finally keep heating the soup through until ready to serve.
- If at any point the soup becomes too thick, just add some extra stock or water to thin the soup.
- Then serve and enjoy.
Leftover Honey Roast Carrot and Parsnip Soup was very tasty. We ate this soup last week on a cold and wet day. We have coughs and colds so the soup was just what the doctor ordered. As winter is here I always like to have a warm meal planned in the evening. Soup is one of the easiest meals I can think to cook and most of my family enjoy it. However you decide to eat this recipe, as always, please enjoy. Thank you xxx
Googies Kitchen Life 