This is a great way to use up odds and ends of fresh veg, and leftovers too. You can use more or less whatever you fancy from the list, though I do think some kind of onion is essential. As the egg is poured straight into the roasting dish full of hot veg
A wonderfully hearty soup, this is also very straightforward. It relies on some good puréed tomatoes for the base flavour. We prepare our own, but you could use a good-quality ready-made passata instead. In this case, you might want to add some bay, thyme and a whole garlic clove to the simmering soup to boost the flavour.
We quite often blitz surplus root veg and cooked greens together. Brussels sprouts blitzed with creamed celeriac and some stock was a particularly successful improvisation. A handful of crisp, salty bacon bits is a great finishing touch.