leftover veg soup

Blog Leftover Veg Soup
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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

  • 500g pumpkin
  • 1 carrot
  • 1 medium potato
  • 1 onion
  • 6 cups vegetable stock (or chicken stock)
  • 2 cups leftover steamed or roasted vegetables (any)
  • ½ teaspoon cumin
  • 1 tablespoon parsley, chopped, optional
  • ½ cup milk (or coconut milk), optional
  • 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) and cumin into a blender and puree until smooth (be very careful as mixture is hot)
  6. Return to saucepan and add parsley, milk and black pepper, optional
  7. Cook until reheated (don’t boil)

Notes

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

Use any sad looking veggie you have in this recipe.

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