Morning … I cannot believe I’m still in soup mode but heyho (it’s such a fab way of packing in nutrients any time of year) 🌻. This recipe uses left over roasted vegetables from the night before along with whole milk … this give it a rich toasted creamy flavour πŸ˜‹

INGREDIENTS:- 500ml vegetable stock (You can buy it or I keep back and freeze the water from any veg I boil), 500ml whole milk, Carrots, Butternut squash, sweet potato, parsnips, peppers, mushrooms, courgettes, red onion … all covered in olive oil and roasted at 180 for 30 mins with garlic. Additional spinach and optional mixed dried herbs.

PREP TIME:- 15/20 mins.

Pop all the ingredients in a pan, gently bring to the boil, add in mixed herbs and then simmer until soft. For the last 2 mins throw in a handful of spinach

Blitz in a processor …. eat some/save some πŸ˜‹