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!
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
- Add all ingredients to a medium to large saucepan and cover with water.
- Bring to the boil.
- 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.
- When vegetables are ready, taste the soup and adjust the seasonings as necessary.
- Take off the stove and put on a suitable surface (e.g. sink top).
- Blend with a hand-held stab blender until completely pulverised.
- If you like your soup quite thick and don’t mind a pulpy texture, you could serve it right now. Otherwise…
- 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)!
- Rinse original saucepan well. Pour your pulp-less soup in to the saucepan and put back on the stove.
- Bring soup back up to the boil, stirring to avoid burning.
- Taste again and adjust seasonings if necessary.
- 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!