This is a good recipe to use up any leftover roasted or steam vegetables you have going into a new meal. I include an idea for vegetables you can cook in case you haven't got any leftover ones.
For the vegetables
Ingredients:
1 head of cauliflower, separated into florets
2 carrots, chopped
250 g chopped butternut squash
100 g frozen peppers or 2 fresh, chopped
Salt and pepper, to taste
Olive oil, to drizzle over vegetables
Put all the veg in a roasting tray, drizzle with olive oil lightly and season with salt and pepper to taste. Pop in the oven at 200 degrees and roast for 30 minutes or until cooked through. Set aside.
For the soup
Ingredients:
1 portion of leftover cooked vegetables, as above or whatever you have in your fridge
2 small red onions or 1 large, chopped
2 garlic cloves, finely chopped
1 tbsp grated fresh ginger
2 tbsp olive oil
1 tsp turmeric
2 tbsp garam massala
1 can coconut milk
500 ml stock, either veg or chicken based
Fry the onions, garlic and ginger in the oil over medium heat until just starting to turn soft- about 5 minutes. Add the turmeric and garam massala and stir for 1 minute. Add a little of the coconut milk to turn into a paste and add the roasted veg. Stir everything together until the vegetables are coated in the spices.
Add the rest of the coconut milk and the stock. Bring to the boil and continue simmering for another 10 minutes. Season with salt and pepper to taste and turn off the head. Eat as is or feel free to blend for a smoother soup.
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