Call on these simple soup ideas as tasty solutions for ageing vegetables, tins getting close to being before their best and any fridge leftovers you’re keen to use up.
The trick is to not worry too much about following a recipe exactly – more often than not, you can substitute one vegetable, grain or spice for another that’s similar – so long as you taste the broth as you go along you can’t go too wrong. Just add crusty bread and serve.
Potato and leek soup
Who knew that some limp old leeks and sprouting spuds could taste so good? If you happen to have a rasher of bacon going spare, add it for a salty kick.
Simple frozen pea soup
With little more than a packet of frozen peas, some fresh mint and a scraping of natural yogurt, you’ll have whipped up a green dream in no time. Don’t eat it all? Pop it in the freezer for a later date.
Veggie bean stew
Start with a tin of chopped tomatoes, add in whatever less-than-fresh vegetables you have in the fridge, add some spices, a handful of beans and simmer your way to a marvellous, and penny-stretching meal.
Mushroom and parsley soup
If you’re forever wondering what to do with wrinkly old mushrooms then this is the bowl for you.
Tomato and chickpea soup
A vibrant and colourful soup made from kitchen cupboard essentials – tinned toms, tinned chickpeas and a glut of ready or homemade stock.
Moroccan-style chicken soup
Use up any chicken leftovers from Sunday’s roast in this restorative soup dish. If you don’t happen to have any pearl barley in the cupboard, leftover pasta works just as well for adding texture and bite.
Curried corn chowder
Adding spice to dishes is a great way to give ‘seconds’ or ‘scraps’ a tasty new lease of life. This curried corn chowder being a case in point.
Make the most of vegetable ends and leftover pasta with a warming bowl of minestrone soup.
Brussels sprout and cheddar soup
A seasonal little number, ideal for using up surplus sprouts and hardening cheese, or any you might have grated and stored in the freezer for occasions of hunger such as this.
Chicken and veg broth
This tempting bowl makes use of any vegetables past their golden hour and any chicken left over from your Sunday feast. You needn’t discriminate when it comes to what legumes to use, just scrub them, chop them and throw them in.
Mexican chilli bean soup
Slurp your way to five-a-day without even trying with this hearty little rendezvous of kidney beans, carrots, peppers and spice.
Carrot and coriander soup
Create yourself a bowl of sunshine with just one potato, one onion, one litre of stock and a bag of carrots. When it comes to soup, creating yourself a satisfying meal out of a seemingly empty fridge is easy.
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