leftover veg soup

Blog Leftover Veg Soup
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  • 500 g pumpkin
  • 1 medium potato
  • 1 carrot
  • 2 cups of leftover steamed or roasted vegetables (any)
  • 1 onion
  • 6 cups vegetable stock (or chicken stock)
  • 1 tablespoon parsley, chopped
  • 1/2 teaspoon cumin
  • 1/2 cup milk (or coconut milk)
  • black pepper (optional)



  1. Roughly chop pumpkin, carrot, potato and onion. Put vegetables into a saucepan
  2. Add stock, bring to the boil and simmer for 20-30 minutes (until soft)
  3. Pop all cooked vegetables (including leftover ones) into a blender and puree until smooth
  4. Return to saucepan and add parsley, milk, cumin and black pepper. Cook until reheated (don’t boil)



This recipe works really well with left over roasted pumpkin or sweet potato


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