Recipe: Delicious Vegetable's leftover Soup

Vegetable's leftover Soup. I'd love to hear about YOUR habits and what works for. Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong.

You can also use those fridge-bottom salad vegetables that are looking a little past their best - wilted lettuce. Most leftover meat and vegetables can be boiled down to make a delicious and nutritious stock A miscellaneous array of random vegetables is all you need to produce a really quick and healthy soup. Roast Beef & Vegetable Soup using leftover beef roast can be made entirely from scratch or in this case, from pot roast made days earlier. You can cook Vegetable's leftover Soup using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegetable's leftover Soup

1. Prepare 1 of large onion, peeled and finely chopped.
2. Prepare 2 of garlic cloves, finely chopped.
3. It's 1 of Small bunch fenugreek leaves.
4. It's 7-8 of Radish’s leaves 7-8.
5. Prepare 15 -20 of Empty Peas pods.
6. You need 10 of Cauliflower stems.
7. Prepare 2 Cup of vegetables stalk.
8. It's 2 of celery stalks, washed and chopped into bite-sized chunks.
9. You need 2 tablespoon of vegetable oil.
10. It's 1 of bay leaf.
11. You need 1/2 teaspoon of ground cumin.
12. It's to taste of Salt and black pepper.
13. You need 3-4 of Lemons.

Is it winter where you are? If so, you're probably in the mood. Our family tops each serving with a tsp of Parmesan cheese. Nearly any vegetable will make tasty soup, Sweet potato, zucchini, squash, turnip, tomato, celery Add the last handful of leftover cooked pasta or a few crumbles of cooked ground turkey or beef.

Vegetable's leftover Soup step by step

1. In a large stock pot or soup pan, heat the vegetable oil, add the onion and gently cook until the onions begin to soften. Add the garlic, and celery and cook for another 5 minutes taking care not to burn the garlic..
2. Add the chopped vegetables leaves,pods,stems and stir, add the stock and bay leaf and cook until all the vegetables are soft and cooked through..
3. Blend the soup in the pan using a stick blender or pour into a food processor and blend. You can choose to create a smooth soup, or leave it a little chunky; the choice is yours..
4. Cook the soup for a further 5 minutes to reduce slightly, season with salt,cumin and pepper to taste and serve by adding lemon juice..
5. Garnish according to your style and taste..

Sometimes though there are still lots left. So, as I stood and stared at all these perfectly cleaned and prepped veggies I got a great idea for a Leftover Party Tray Vegetable Soup. A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used.