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Leftover Vegetable Soup Recipe

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Pick Me Up Soup, Spinach Soup Recipe
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Any leftover vegetables lurking in the drawer of the refrigerator or vegetable basket don't need to be thrown away, simply transform them quickly and easily into a hearty Leftover Vegetable soup.

I sort vegetables into types (root vegetables, leafy greens, peppers and soft vegetables like tomatoes) and decide what goes with what then head to the stove.

I always like to start my soups with a base of sauteed onion, garlic, carrots and celery and a good stock then quite literally almost anything else added to the soup pan is OK. Occasionally I will add a few spices to root vegetable soups for extra flavor.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 1 large onion, peeled and finely chopped
  • 2 garlic cloves, minced
  • 2 large carrots, peeled and chopped into bite-sized chunks
  • 2 celery stalks, washed and chopped into bite-sized chunks
  • 4 tbsp vegetable oil
  • 300g / 3 cups vegetables, peeled and chopped into bite-sized chunks**
  • 600ml / 20 fl oz vegetable, chicken or beef stock
  • 1 bay leaf
  • 1 tsp five-spice powder (optional)
  • ½ tsp ground cumin (optional)
  • Salt and black pepper

Preparation:

  • In a large stock pot or soup pan heat the vegetable oil, add the onion and gently cook until the onions begin to soften. Add the garlic, carrot and celery and cook for another 5 minutes taking care not to burn the garlic.
  • Add the chopped vegetables and stir, add the stock and bay leaf (and spices if using) and cook until all the vegetables are soft and cooked through (approx 20 minutes).
  • Blend the soup in the pan using a stick blender or pour into a food processor and blend.
  • Cook the soup for a further 5 minutes to reduce slightly, season with salt and pepper to taste and serve.
**Great vegetables for soup include - parsnips, celeriac, leeks, sweet potato, or any other winter roots, broccoli, cauliflower. Make sure they are all cleaned, peeled and cut into similar size chunks. Leafy greens great in soup include, spinach, watercress, cabbage, collared greens, and rocket aka ruccola. And, don't forget fresh herbs for even more flavor.

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