Leftover Vegetable Soup
Never waste a vegetable again with this simple soup recipe, guaranteed to taste different every time! If your vegetables are starting to wilt and you know you’re not going to eat them soon enough, chop them into pieces and store in a labelled reusable container or bag in the freezer. Add any cooked leftover vegetables to a second labelled reusable container or bag. Keep adding until you’re ready to make this hearty soup!
Nearly any vegetable will make a tasty soup – potato, swede, celery, broccoli, courgette, squash, turnip, tomato, mushrooms, onions, leeks, cabbage, kale, cabbage, celeriac, cauliflower… the list goes on.
Prep 10 mins, cook time 40 mins.
- 1tbsp butter
- Small onion, diced
- 1-2 garlic cloves, chopped
- 1L vegetable stock
- 1tsp mixed herbs, or herbs of your choice
- 3-4 handfuls frozen vegetables (cooked, uncooked or a mix of both), defrosted
- Splash of cream (optional)
In a large pot, melt butter over medium heat. Add onion and cook, stirring, until softened. Add stock and herbs. Add uncooked frozen vegetables, bring to the boil, then reduce heat and simmer until vegetables are tender, 20-30 minutes. Add cooked frozen vegetables and bring to the boil. Reduce heat to medium-low, cook until vegetables are warmed through. Using a blender or a potato masher, puree soup until smooth. Return to pot and add the cream, if using. Stir until mixture is warmed, taste and season with salt and pepper.
Use cumin, curry powder or chilli flakes for an extra punch of flavour.