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Left over vegetable soup

Left over vegetable soup

  • Servings: 2 - 4
  • Difficulty: easy
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Using up left over vegetables for a delicious soup

If you’re like me, every so often you you look inside of the fridge and you have hodgepodge of different vegetables in varying quantities.

Ingredients

  • 1 onion
  • 2 gloves of garlic
  • 2 small potatoes, cut in half and then sliced
  • 1 courgette
  • 3 sticks of celery
  • 1/2 cabbage
  • 1 to 2 carrots
  • 2 vegetable stock cubes
  • 1 tomato
  • 2 tablespoons of tomato puree
  • 3 tablespoons of olive oil
  • fresh parsley
  • 500ml – 800ml water

Directions

  1. Chop the onion and crush the garlic and fry off in a large pan with the olive oil on a medium heat.
  2. Chop up all of the vegetables roughly into the same size and gradually add to the pan one vegetable at a time.
  3. Once all of the vegetables have been added, increase the heat slightly and cook until the group of chopped vegetables have decreased in size, stirring occasionally – this should take around 6 or 7 minutes.
  4. Add a generous pinch of salt and pepper, along with the tomato puree and mix together.
  5. Crumble in the stock cubes and add the water bit by bit and bring to the boil.
  6. Be sure to taste the mixture as you go and if you feel that it’s lacking flavour, crumble in another stock cube and stir.
  7. Once it’s at the boil, reduce to a simmer and cook for around 15 – 20 minutes.


I got inspiration for the above from the video below, whereby Marco Pierre White says, “There are many times where you’ve got one carrot left, one courgette, half a cabbage left – an onion! Just throw it in a pan and make some delicious soup.”

9 replies on “Left over vegetable soup”

Hi Adam, I love, love, love vegetable soup and with the promise of winter looming (ok, slightly cooler weather), soup becomes a staple in our house. Much like you, I just put it all in the pot with some stock and a tomato base and just let it cook. Yum, yum.

Tomatoes, onions, cauliflower, zucchini, capsicum, celery, carrots, chicken stock and a few herbs and spices. (Not all of the left-overs.)

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