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Ingredient
Leftover roast dinner soup
Introduce
Chef :
Clare KnivettLeftover roast dinner soup
Roast dinners are a great way to cook once and eat twice as they often result in leftovers. Today on a blustery autumnal Monday I made beef, carrot and onion soup from trivet veg, gravy and stock.
Ingredient
Food ration :
3-4 servingsCooking time :
20 minutes
2 tbsp
gravy
1 tbsp
tomato puree
1.5 litres
hot water or stock
2 sprigs
if fresh thyme
Cooking instructions
* Step 1
Add the left over carrots and onions, gravy and tomato purée to a pan
* Step 2
Add the stock cube, hot water and stir to combine. Bring to a simmer then taste for seasoning adding a little more tomato purée if you like
* Step 3
Remove the leaves from the thyme and add to the pan along with any other veg and tear in the beef, if using
* Step 4
Allow to thicken and reduce a little
* Step 5
Then serve with crusty bread and butter
Note: if there is a photo you can click to enlarge it
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