Food & Cooking

How to Make Soup From Leftover Vegetables

Turn tired vegetables into a warming bowl of soup with one simple formula.

Editorial TeamNovember 4, 20261 min read

Soft carrots, half an onion and a lonely potato? That's the start of a great soup. This formula works with almost any vegetables and reduces food waste.

The basic formula

  1. Base: 1 onion and 1–2 cloves of garlic, softened in a little oil.
  2. Vegetables: about 500 g (1 lb) of whatever you have, chopped.
  3. Liquid: about 1 litre (4 cups) of stock.
  4. Flavour: herbs, spices, salt and pepper.

Method

  1. Soften the onion and garlic for 5 minutes.
  2. Add the chopped vegetables and stir for a couple of minutes.
  3. Pour in the stock and simmer for 20–25 minutes, until everything is soft.
  4. Blend until smooth, or leave chunky.
  5. Season to taste.
Make it creamyAdd a potato for thickness, or stir in a splash of milk, cream or coconut milk at the end.

Flavour combinations

  • Carrot and ginger
  • Broccoli and cheese
  • Tomato and red pepper with smoked paprika
  • Leek and potato
  • Butternut squash with cumin

Store and freeze

Soup keeps for 3–4 days in the fridge and freezes well for up to three months. Freeze in single portions for easy lunches.

#Food & Cooking#Winter Recipes
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Written by Editorial Team

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