Ever had leftover roasted veggies from the Sunday roast? Now you don’t have to force them down Monday through Wednesday. Make this easy, nutritious, creamy soup to pack for lunch or enjoy as a light dinner.

For this recipe, I used roasted carrots and Brussels sprouts that were leftover. I haven’t included instructions for this part, as I acknowledge that everyone has their own way of roasting their vegetables. For inspiration, I will say that I roasted the carrots and Brussels sprouts separately.

For the carrots — cut into your preferred pieces. Toss with cinnamon, extra virgin olive oil, salt, pepper, and honey or your preferred sweetener. Bake to your preferred crispiness or until soft.

For the Brussels sprouts — cut in half. Toss with extra virgin olive oil, lemon zest, lemon juice, salt, and black pepper. Roast until crispy.

Now for the recipe!

Roast Creamy Soup

Quick and nutritious vegan creamy soup made from leftover roasted veggies with white beans for the creamy finish.

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Cook Time 30 minutes mins

Course: Soup

Ingredients Equipment Method Notes

Ingredients

  

• 300 g leftover roasted carrots optional, you can add how much you have!
• 300 g leftover brussel sprouts optional, you can add how much you have!
• 100 g white butter beans dried
• 1 tbsp vinegar
• 1 pinch salt add to taste!

Equipment

• Food processor/stand mixer I used nutribullet

Method

 

1. Soak the white butter beans the night before. If you prefer you can use one can of white beans
2. If using pre-soaked beans, first boil them until soft. If using a can, put the beans in a pot and add water
3. Add the roasted veggies to the pot with water and beans. Boil some more so the contents are really soft. How much water you add depends on how thick or thin you want the soup to be
4. When you finish boiling all the veggies together, let it cool down. Transfer to your mixer and mix everything together
5. Last step is to transfer the mixture back to the pot and boil once more. Before you let the soup boil, add more water if you want, add vinegar or a spoonful of sugar and a pinch of salt. It all depends on your preference. You need to let the soup boil as the last step so it doesn't spoil.

   I served this with boiled eggs for extra protein, but if you want to keep the soup vegan, you can add tofu or tempeh.

Notes

I am using dried beans as it is a more cost effective option. Of course you can use canned ones.

All of the measurements are fairly optional, depending on how much vegetable you have and how creamy you want the soup to be. For a creamier soup, add more beans. This recipe is more inspirational than measurement-based. Cooking is about fun, and I think it’s very useful to learn the mechanics and cook by intuition!