Left over vegetable 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.

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

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.

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.”