You know the scene. It's the end of the week. The fridge is full of odds and ends. Half a courgette. A lonely carrot. Some wilting spinach. A few mushrooms that are past their best but not quite gone.
Don't throw them out. Make soup.
This isn't a recipe. It's a formula. One pot. Whatever vegetables you have left. Nothing wasted. Nothing fancy. Just soup.
Ingredients
- Base: Onion, garlic, olive oil. (If you don't have onion, skip it. It'll still work.)
- Whatever vegetables you have: Carrots, courgette, mushrooms, celery, potatoes, pumpkin, kūmara, spinach, kale, cabbage. Anything goes. Chop it all roughly.
- Liquid: Stock (vegetable or chicken), canned tomatoes, or just water with a stock cube. Enough to cover the veg.
- Something creamy (optional): A splash of coconut milk, cream, or a spoonful of yogurt.
- Seasoning: Salt, pepper, dried herbs, a pinch of chilli. Whatever you have.
Directions
Heat oil in a large pot. Add onion and garlic if you have them. Cook for 2 minutes until soft.
Add your vegetables. Chop them roughly. No need to be neat. Throw them in. Cook for 3-4 minutes, stirring.
Add liquid. Stock, tomatoes, or water with a stock cube. Enough to cover the vegetables. Bring to a boil, then simmer for 15-20 minutes until everything is tender.
Blend or don't. Use a stick blender for a smooth soup, or leave it chunky. Both are good.
Season. Taste. Add salt, pepper, herbs, chilli. A squeeze of lemon if you have one.
Serve. With toast. With a swirl of cream. With whatever's left in the fridge.
Recipe Note
No Recipe Needed
This isn't a recipe. It's a reminder that soup doesn't need a cookbook. It needs a pot, some liquid, and whatever's already in your fridge.
So open the fridge. See what's there. Chop it up. Throw it in. That's dinner.
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