There are so many posts about using up leftovers at this time of year. They are fantastic but mainly presume that the leftovers have already been cooked. What about the people whose fridge vegetable drawers are still bulging and just can’t face yet another roast dinner? We rarely use a whole bag of parsnips and carrots but I still hate waste so try to conjure up interesting recipes. A leftover parsnip & carrot soup with lentils to make it hearty and filling is just the thing and can be frozen easily. Another plus is this vegan soup recipe fits in perfectly with Veganuary! This recipe is made using a Soup Maker resulting in a perfectly smooth soup within 25 minutes – I have included directions for making the soup at the end of the recipe card using the traditional pan method.
Vegan Parsnip & Carrot Lentil Leftovers Soup
- Soup Maker
- 2 large Parsnips
- 2 large Carrots
- 2 large Potatoes
- 1 small Onion
- 50 grams Yellow Split peas Use no-soak peas but make well rinsed at least twice
- 2 tsp Dried Mixed herbs
- 150 ml vegetable stock
- 1 pinch Salt & Pepper
- Peel the potatoes, carrots and parsnips. Chop the parsnips & carrots into thirds and the potatoes into quarters
- Chop and peel the onion – quarters are fine as the soup maker will blitz everything down to a smooth soup consistency
- add all the vegetables, rinsed split peas, herbs and vegetable stock and switch on the soup maker on a smooth setting.
- Add Salt & pepper to taste when completed and serve with
For the picture, I used remade croutons from Costco – Please don’t they were hideous and tasteless. I much prefer Homemade Croutons – Simple and so much tastier!