Winter warmer vegetable soup

Ingredients:

• Leftover roasted vegetables (root vegetables are especially good)
• 1 pint of chicken or vegetable stock
• Salt and pepper to taste
• Cream to garnish

Method:

1. Bring stock to the boil and add leftover vegetables

2. Allow to simmer until vegetables are soft and fall apart

3. Take off the heat and allow to cool slightly

4. When cooled, blend until smooth

5. Add salt and pepper to taste

6. Serve hot with a drizzle of cream over the top

Notes:

• Stock can be made using chicken carcasses or beef joints off roasts. Simply boil in some water for half an hour. Remove any excess fat or skin before boiling.
• If you don´t want to eat it straight away, let it cool completely and freeze it!
• NB. Defrost once only. Once defrosted, it will keep in the fridge in an airtight container for up to three days.