Not sure what to do with all those bits and pieces of vegetables left in the bottom of the fridge, or cooked leftovers from the previous night? Try this simple and delicious recipe.
Saute onions, garlic, leek and celery until briefly coloured. Add cubed carrot, butternut squash, celeriac, swede, potatoes, cauliflower, Brussels sprouts. Cook until tender in a mixture of vegetable and chicken stock.
Add cooked vegetables from the previous night (if desired).
Allow to cool and puree or blend until smooth.