As long as there’s stock in the house, here’s a super quick way to use up leftover roast veggies. Makes 2 small bowls, perfect for lunch.
8 minutes max
1 cup stock or stock reduction
1 cup (approx) roast vegetables (potato, sweet potato, capsicum, carrot, mushroom, onion, leek… whatever!)
dash of milk or cream/sour cream (optional but tasty)
½ – 1 ts tandoori spice mix
1 – Place stock (or stock reduction), veggies and tandoori mix in Thermomix.
2 – Cook for 6 minutes at 90° C, starting with a rough chop at speed 7, then speed 4.
3 – Add dairy if required to achieve desired texture and blitz at speed 10 for 20 seconds.
Serve with a dollop of cream and some fresh nutmeg, spring onions or parsley. Extra delicious with toasted cheese!