Love Food, Hate Waste? That's the name of WRAP's campaign to prevent kitchen waste and I'm digging its approach. This is where I found a delicious Roast Dinner Soup recipe.

The soup brings back fond memories of my darling Granny who was a whiz in the kitchen. Without a fridge, my Gran conjured up the most incredible meals for vast amounts of people and was the perfect hostess. She was always around to entertain, not hidden away in the kitchen, yet somehow brought out the most incredible feasts. And nothing was wasted. The leftovers she used for her version of Roast Dinner Soup was nothing short of scrumptious.

To inspire zero waste in the kitchen, here's a simple recipe donated by Cath Homer in Aberystwyth on the Love Food Hate Waste website.

Ingredients: Roast potatoes, parsnips. Cooked vegetables such as cauliflower, broccoli, carrots, courgettes. Meat stock to cover. Croutons and Grated Cheese. Ground Black peppercorns.

Instructions:

1. Put the potatoes and vegetables in a suitably sized pan (one that holds them snugly in the bottom and about halfway up the inside). Cover with stock by about 2cm (go easy, you can always add more to adjust the consistency).
2. Bring to the boil, then reduce the heat and cook for about 10 minutes or until thoroughly heated through.
3. Liquidise the soup with a hand-held electric blender. Taste the soup and season. This is one soup that needs plenty of pepper. Serve in mugs or bowls with grated cheese and croutons.