Okay, it’s not a soup. But it could be. The leftover roast veg with some lovely stock, heated, then pureed. But I can’t stop eating the roast vegies so there’s rarely any or enough left over.
Ridiculously simple, and discovered during my two week drive around northern Tasmania where in the first cabin I stayed at on Cradle Mountain, the only oven was a small bench type. I was desperate for
vegies, there was no steamer, so I chopped everything up, scattered them into the tray, and stuck them into a very hot oven for half an hour. What a revelation! Divine! And quick. And easy. And I’ve been eating this most evenings ever since – sometimes with some sausage or chops on top of the veggies, or a bit of fish, or a few eggs (in their shells). I vary the flavours a bit by sometimes drizzling oil, lemon juice and cumin over the veggies, or leaving them plain and sprinkling with sea salt after, or sprinkling over ras-el-hanout. Mostly I leave them plain and add a bit of salt. And the invariable left-overs are made into lunch the next day, a frittata, or just heated up, or turned into roast veggie soup. The ultimate ‘set and forget’ one-pot meal that’s flexible enough to allow for whatever you have in the fridge.