Just roasted a load of veg: potatoes, onions, carrots, celeriac, beetroot, fennel and celery. How do I make a nice-tasting soup with this lot or are there just so many flavours that it will inevitably be yucky?

[franch]

I'm not, as you may guess, a soup-maker. So any tips appreciated.

I think I'd be tempted to do two separate varieties and freeze one of them
decide which combinations would go down best in your family and work it out from there. the whole thing is personal taste, isn't it - although i have to say i would be tempted to do something else with the beetroot.

got any good stock ? like the Boullion one?

depends how much fennel is in there, as thats a strong taste.

Just blitz the lot with the stock. season near the end of a slow simmer of about 20 mins.

Thats all i would do!!!

Why roast them first though? If you want to make soup they'd be better steamed or simmered, wouldn't they?

potage bonne femme would use up your spuds, carrots and onions (but needs leeks as well)

celery & celeriac (and onion)

fennel makes its own soup, apparently (plus onion again - where would we be without onions)

Borsch uses carrots & celery as well as onions as usual}

good one PC. I use the boullion one for sooo many things - soups, thickening bolognaise and sauces, oh gawd everything.
If you wanted to make the one with the fennel in creamy (nice taste,imo) you could add some milk/cream and thicken with potato or tiny bit of flour?

I can't unroast them WW!! I roasted them for dinner - they're leftovers!

Thanks for links - and for ideas GW and PC

Got Marigold bouillon powder if that's what you mean?

I would eat them as they are - warm them up in the microwave. I love leftovers.

That's what i usually do anorak but was trying to be imaginative

Ohhh - I thought you'd done them specially, franch - sorry!

In that case I'd do what piratecat suggests - lob 'em all in with some stock and just whizz it up. Lovely

WW

Think I'll do that - keep things simple and see what happens!