Got leftover roast veg or potatoes from Easter? Don’t let them go to waste! Here’s how to turn them into a delicious frittata, soup, or crispy hash. 🌱✨
Roast Vegetable Soup
Serves 4
Ingredients
4–5 cups roasted vegetables (carrots, sweet potato, onion, garlic, etc.)
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp dried thyme or rosemary
4 cups vegetable stock
Salt and pepper, to taste
Optional: splash of cream or coconut milk
Method
1.In a pot, heat olive oil over medium heat. Sauté the chopped onion for 5 minutes until soft.
2.Add garlic and herbs, cook for 1 more minute.
3.Stir in the roasted vegetables and vegetable stock.
4.Bring to a simmer and cook for 10–15 minutes to blend flavours.
5.Use an immersion blender (or regular blender in batches) to puree until smooth.
6.Season with salt, pepper, and a splash of cream or coconut milk if desired. Warm through and serve!
Potato Hash
Serves 2
Ingredients
2–3 medium potatoes, diced and parboiled or roasted
1–2 cups roasted vegetables (e.g. mushrooms, peppers, broccoli)
1 small onion, diced
1 garlic clove, minced
1 tbsp olive oil or butter
Salt and pepper, to taste
Optional: fried egg on top, grated cheese, herbs
Method
1.Heat oil in a large skillet over medium-high heat.
2.Add onion and cook until soft and slightly golden, about 5 minutes.
3.Add garlic, potatoes, and roasted veg. Cook, stirring occasionally, until crispy and golden in spots — about 10–12 minutes.
4.Season with salt and pepper. Top with extras like a fried egg, cheese, or herbs if you like.
