This soup is a great way of using up all those leftover vegetables and once made can be frozen for another day.
1. Heat the oil in a large saucepan and cook the onions for a few minutes until soft, but not coloured. Add the garlic, thyme and potato, cook for a further minute then add the left-over vegetables and stock.
2. Bring to a gentle simmer and cook for 10 minutes. Blend the soup until smooth, pop back on the heat, add the flageolet beans or similar and chives,
3. Season and simmer for 5 minutes, stirring occasionally.
4. Serve with warm crusty bread and butter.
Take a large microwavable bowl add the olive oil, potato, garlic and 200ml of the stock and cook for 5 minutes or according to the manufacturer’s instructions. Now add the leftover vegetables, another 200ml of the stock and cook for a further 8-10 minutes. Carefully tip into a blender and add the rest of the stock, blend until smooth.
Pour back into the bowl, add the flageolet beans and season with salt and milled pepper, warm back up through the microwave and serve with chopped fresh chives a warm crusty bread.
1 large fluffy potato (e.g. Maris Piper/King Edward), peeled and cubed
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 teaspoon fresh thyme leaves
500g left-over Sunday lunch roast dinner vegetables, roughly chopped, such as sprouts, carrots, parsnips and squash
1 x 400g can flageolet beans, or similar
1.2L hot chicken or vegetable stock
1 teaspoon freshly chopped chives