Now, I know February is my month of self-love, and you’re probably wondering why I’m posting about soup. Something I am passionate about is reducing food waste and I get quite stressed out if I have to throw away food without using it. I feel better about myself if I can use left over ingredients in a recipe so today, I’m bringing you ‘How to make soup using leftover vegetables!’
What did I have left?
A couple of weeks ago, I was left with random vegetables in my fridge that never made it onto my plate. I had half a butternut squash, a jacket potato, one onion, one carrot and a bunch of thyme.
As these are all root vegetables, I knew they would go nicely into a soup.
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How to make soup using leftover vegetables!
I set a deep pan to heat on a medium to high temperature and added a little bit of vegetable oil. Then, I peeled and chopped my vegetables and threw them into the hot pan with the thyme leaves to sweat them for about 10 minutes. Don’t forget to stir them occasionally!
Once the vegetables had sweat for 10 minutes, I added enough vegetable stock to cover the vegetables in the pan, which was around 800ml. I also added half a teaspoon of dried rosemary and seasoned with black pepper. Pop the lid on, bring to the boil and then let the vegetables simmer until soft, around 15-20 minutes.
When the vegetables are soft enough, blend them with whatever you normally use. For soup, I use a hand blender because my food processor isn’t big enough for the amount of soup that I make.
And that is it!
A really simple recipe using leftover ingredients. Obviously, what kind of meal you make with leftovers depends on the actual ingredients you have. I always recommend doing a quick google search to see which flavours complement each other.
Your turn to get involved:
What do you like to use leftovers for?
Let me know in the comments below!
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Liked this? You’ll also like my carrot and coriander soup recipe!
