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.
I wanted to share a go to recipe for a soup I make to help use up all of the left over vegetables that build up over the weeks.
Ingredients
There’s no real set list of ingredients for this soup – it’s literally governed by how much I have and what I have, but the list usually looks something like this:
- 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
Method
- Chop the onion and crush the garlic and fry off in a large pan with the olive oil on a medium heat.
- Chop up all of the vegetables roughly into the same size and gradually add to the pan one vegetable at a time.
- 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.
- Add a generous pinch of salt and pepper, along with the tomato puree and mix together.
- Crumble in the stock cubes and add the water bit by bit and bring to the boil.
- 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.
- Once it’s at the boil, reduce to a simmer and cook for around 15 – 20 minutes.
And that’s it – enjoy with some warm crusty bread and butter.
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.”
