Roast Beef and Vegetable Soup Recipe

Today we had leftovers from lastnight’s roast, including some baked potatoes, some slices of roast beef, and a fair bit of yorkshire pud. I wanted to make some soup tonight and decided to use up some of the leftovers in my soup. The deep, roasty flavours of the beef and spuds added a nice complexity to the soup with little effort on my part. A great way of extending the food-value of your roast without having to eat the same meal twice! I only had some potatoes and meat left over, but if you had some other types of veg leftover from your roast you could certainly use that too!

Ingredients

2-3 medium carrots, diced
2 medium potatoes, diced
2-3 stalks of celery, diced
1 medium onion, diced
1 clove garlic, diced
roughly 2 roast potatoes, diced
roughly 1/2 cup roast beef, diced
water to cover
1 beef stock cube
1 chicken stock cube
1 teaspoon smoked paprika
1 teaspoon dried oregano
8 or so fresh parsley leaves
generous grinding of pepper
salt to taste

Method

  1. Add all ingredients to a medium to large saucepan and cover with water.
  2. Bring to the boil.
  3. Once it has reached boiling point, reduce to a slow simmer. Simmer for 1 to 2 hours, or until carrots and potato are very soft.
  4. When vegetables are ready, taste the soup and adjust the seasonings as necessary.
  5. Take off the stove and put on a suitable surface (e.g. sink top).
  6. Blend with a hand-held stab blender until completely pulverised.
  7. If you like your soup quite thick and don’t mind a pulpy texture, you could serve it right now. Otherwise…
  8. Hold a fine sieve over a separate bowl. Ladel soup in to the sieve and push through with a spoon until the majority of liquid has fallen through. Discard pulp in to a separate bowl. Repeat until original saucepan is empty. I then repeated this process and put the pulp through a second time, just to get the maximum liquid out. After this I was left with about 1.5 cups of pulp (which I didn’t feel too guilty about chucking in the chook scrap bin)!
  9. Rinse original saucepan well. Pour your pulp-less soup in to the saucepan and put back on the stove.
  10. Bring soup back up to the boil, stirring to avoid burning.
  11. Taste again and adjust seasonings if necessary.
  12. Take off the heat and ladel into bowls. Garnish with a sprig or two of parsley.

I served this soup with some slices of leftover yorkshire pudding, though some nice crusty bread would be nice, too.

This soup was very flavoursome and hearty and I was full after one bowl!

Enjoy!

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