4 Clever Ways to Use Up Leftover Vegetables

Cooked or roasted veggies lose crispness in the fridge, but they make the perfect base for rich purée soups, quiches, and patties.

1. Velvety Vegetable Cream Soup

Simmer leftover veggies in a splash of broth for 5 minutes, then blend until silky smooth with olive oil and cream cheese.

2. Easy Oven-Baked Veggie Quiche

Whisk 3 eggs with cream, toss in chopped leftover veggies and cheese, and bake in a pie crust at 180°C for 30 minutes.

3. Golden Crispy Veggie Patties

Mash cooked veggies with 1 egg, breadcrumbs, and spices. Shape into patties and pan-fry for 3 minutes per side.

4. Quick Couscous or Grain Bowl Toss

Stir leftover veggies into hot couscous or rice during the last minute of cooking.