I quite often find my most tasty recipes come from using up ingredients and this vegetable soup is no exception. In fact sometimes I just make it even if I don’t need to use the veg up as it is so lovely.
Most of us end up with bits and bobs of vegetables in the fridge or veg rack. The great thing is usually if you got them there you like them so we are already on to a win.
As long as you some veg and you have either a tin of tomatoes or my favourite to use passata, a little oil, an onion or two, some seasoning and garlic (though not essential) then you have got yourself your soup ingredients.
As you can see I have left over leeks, carrots, kale, savoy cabbage, potatoes in my pile. Along with the onions,garlic and my passata. I keep this soup whole so everything needs to be chopped to an edible size. If you like smooth soup then blitz away. Any veg works, I use this with celery, courgettes, pumpkin, sweet potatoes, mushrooms, Brussel sprouts, sweetcorn, peppers and spinach. With spinach add this at the end as it only need a couple of minutes to cook. It really what ever you have left over!!!
As this is using up vegetables there is no set ingredients but to give you rough quantities here is what I had to serve 4 people.
- 3 carrots diced
- 2 leeks thinly sliced
- 3 potatoes diced
- A handful of kale thinly sliced
- A small wedge of savoy cabbage thinly sliced
- 2 onions diced
- 2 garlic crushed
- 1 x 500g carton of passata (or 1 x 500g tin of chopped tomatoes)
- seasoning: I love smoked paprika so I use 2 teaspoon of this but salt and pepper are fine. Mixed herbs or oregano, if you what an Italian flavour.
- Fresh parsley is lovely if you have got it (I used one of my frozen herbs pots)
- 1/2 pint of water
- a little oil
To make your soup simply:
- Heat a little oil in a large pan, add your onions and cook for a few minutes then add the rest of the vegetables and garlic and cook for a further 5 minutes until beginning to soften. Stir regularly.
- Add your seasoning and cook for another minute or two stirring regularly.
- Add your passata and water and bring to the boil. Then gently simmer until all the vegetables are fully cooked.
- Add fresh parsley just before serving to keep its fresh flavour.
Serve with hunks of bread and grated cheese on top.
To make it extra filling, towards the end add a tin of baked beans. I find this makes it extra child friendly.
You could also add a tin of chickpea’s or any type of pulse to make it even more filling if you are not a baked bean fan.