• 1 tbsp olive oil by Sainsbury's
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, crushed
  • 300 g leftover cooked vegetables – we used roasted carrots and parsnips
  • 300 g leftover roast potatoes
  • 1.5 litres vegetable stock, made with stock cube
  • 200 g baguettine, cut into thin slices
  • 60 g Silton, crumbled
  • fresh flat-leaf parsley, washed, to garnish


  1. 1

    Heat the oil in a pan over a medium heat and fry the onion for 8-10 minutes until softened. Add the garlic, the leftover vegetables and potatoes, and fry for 5 minutes, stirring occasionally.

  2. 2

    Pour the stock into the pan and simmer for 10 minutes. Using a handheld blender, whizz the soup until smooth. Season with freshly ground black pepper.

  3. 3

    Preheat the grill to medium. Top the bread with the Stilton and grill for 3-4 minutes. Garnish the soup with parsley and serve with the Stilton crostini.

Nutritional Details

Each serving provides
  • Energy 729kj 174kcal 9%
  • Fat 8.5g 12%
  • Saturates 3.0g 15%
  • Sugars 4.8g 5%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 193kj/46kcal

Each serving provides

4.9g carbohydrate 0.7g fibre 1.2g protein

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