Connecting gardens, groups and growers to create a more resilient food future in Darebin

Use-it-up Roast Veggie Winter Soup recipe

This recipe is designed to use up those floppy veggies languishing in the bottom of your fridge. It’s a great way to help reduce your food waste and make a delicious and sustainable winter meal.


About 3 cups, assorted old vegetables (carrots, potatoes, celery, sweet potato, cauliflower, etc.)
1 large onion, chopped
3-4 cloves garlic, minced
4 cups vegetable broth
Salt and pepper
Fresh or dried herbs (thyme, rosemary, parsley, coriander)


Preheat oven to 180°C
Wash and chop veggies into even pieces. No need to peel unless necessary.
Spread on a baking tray, drizzle with olive oil, and season with salt, pepper, and any herbs you have on hand or in your garden. Roast for 20-30 minutes until tender.
Cook chopped onion until translucent, then add garlic and cook for 1-2 minutes.
Add roasted veggies to the pot, pour in vegetable broth, and simmer for 15-20 minutes.
Use a stick blender to blend until smooth. For a chunkier texture, blend half or use a potato masher.
Optional: stir in fresh spinach/silverbeet leaves at the end


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