Overview
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.

Time
8 minutes max

Ingredients
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

Equipment
Thermomix

Method

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!