Leftover Sunday roast soup recipe


We all the time cook dinner a roast on a Sunday and if there’s some leftover veg, I’ll make this soup with it,” says Rochelle Humes.

“It is a one-pot and has all the comforting flavours of a traditional roast. This is soul food at its best and is delicious dished up with chunky bread on the side.”

Leftover roast rooster and veggie soup

Serves: 4


1 tbsp olive oil

2 onions, finely chopped

1 garlic clove, crushed

2 giant carrots, peeled and roughly chopped

3 sprigs thyme, leaves picked

1.4L/2¼ pints rooster inventory

200g/7oz frozen peas

300g/10oz leftover greens, roughly chopped (broccoli, cabbage, spinach and brussels sprouts all work effectively)

200g/7oz leftover roast rooster, shredded

Sea salt and freshly floor black pepper

Crusty buttered bread, for dunking


1. Heat the olive oil in a big pan over a medium warmth. Add the onion, garlic, carrots and thyme, and cook dinner, stirring often, for quarter-hour till the carrots are smooth and onions are golden.

2. Add the rooster inventory to the pan and stir to mix. Bring the combination to the boil, then scale back the warmth to a simmer and go away to cook dinner for quarter-hour.

‘At Mama’s Table’ is stuffed with suggestions for making meals work for adults in addition to tiny infants


3. Add the peas, leftover inexperienced veg and shredded, cooked rooster to the pan and stir to mix. Season with salt and pepper to style, then go away to cook dinner for 5 minutes.

4. If you want a chunky soup, ladle half of the soup right into a blender and mix till clean, then return to the pan with the unblended soup. If you want your soup smoother, mix all the soup in batches to your most popular consistency.

5. Ladle the soup into bowls and serve with buttered crusty bread alongside for dunking.

For first-stage weaning: Substitute the inventory for water or low-sodium rooster inventory. Remove and mix among the soup earlier than you add the seasoning. You might additionally mix any leftover cooked veggies from the roast to make a purée.

For older youngsters: Older youngsters will get pleasure from this as it’s, simply go away any seasoning till the top and cross it spherical to the adults solely in order that they will season their very own meals.

Recipe extracted from ‘At Mama’s Table’ by Rochelle Humes (printed by Vermilion, £20; meals pictures by Yuki Sugiura, pictures of Rochelle by Karis Kennedy), accessible now.

Leave a Reply