leftover veg soup

Blog Leftover Veg Soup
Print Friendly, PDF & Email

Want to save money, be organised and waste less veggies? Try this warming soup with any sad looking or leftover cooked veggies you have in the fridge.

🍴Serves: 4-6
🕒 Prep: 15 mins Cook : 30-40 mins

Ingredients

  • 500 g pumpkin
  • 1 carrot
  • 1 medium potato
  • 1 onion
  • 2 cups of leftover steamed or roasted vegetables (any)
  • 6 cups vegetable stock (or chicken stock)
  • 1 tablespoon parsley, chopped
  • 1/2 cup milk (or coconut milk)
  • 1/2 teaspoon cumin
  • black pepper (optional)

 

Directions

  1. Roughly chop pumpkin, carrot, potato and onion
  2. Put vegetables into a saucepan
  3. Add stock, bring to the boil and simmer for 20-30 minutes (until soft)
  4. Allow to cool slightly
  5. Pop all cooked vegetables (including leftover ones) into a blender and puree until smooth (be very careful as mixture is hot)
  6. Return to saucepan and add parsley, milk, cumin and black pepper
  7. Cook until reheated (don’t boil)

Note

 

This recipe works really well with left over roasted pumpkin or sweet potato

Use any sad looking veggie you have in this recipe

SHARE

Eat Colourful Sm

Eat Mindful Sm

Positive Beliefs Sm

Positive Environment Sm