FRIDGE-RAID SOUP
Make this soup recipe your own using up any bits and bobs you have. Make a tomatoey soup with leftover veg, then finish it with flavourful toppings
Provided by Shivi Ramoutar
Categories Lunch, Starter, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan on a medium heat and cook the onion, carrot and celery until soft, about 10 mins, then add the garlic, thyme and tomato purée. Pour in the stock along with the tomatoes, reduce the heat to low and simmer for 10 mins.
- Add the cannelini beans, the green veg and potato pieces, along with a generous pinch of seasoning. Cover and simmer for another 15-20 mins or so until the veg is tender and the soup has thickened. Top with some parsley, crumbled feta, olives, chilli flakes (for those who like spice) and a drizzle of extra virgin olive oil. Serve with crusty bread on the side for dunking.
Nutrition Facts : Calories 434 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 21 grams protein, Sodium 2.1 milligram of sodium
'CLEAN OUT THE FRIDGE' SOUP
You can adapt this basic recipe to use ingredients in your fridge and pantry. Try single flavours or combinations to make anything from vegetable broth to hearty lentil, chicken or thick creamy soup. As this soup is quick-cooking, use tender cuts of meat. Steaks and chops, with bones removed, are suitable to slice and add to soup. Chopped cooked beef, pork or chicken can be used, too.
Provided by JustaQT
Categories One Dish Meal
Time 2h30m
Yield 6-12 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil or butter in large pan, then add onion and garlic.
- Add the chicken or boneless meat, thinly sliced or finely chopped, and cook, stirring, until browned.
- Add firm vegetables as they take the longest to cook.
- Cook, stirring, until vegetables are just soft.
- Add enough stock to cover the vegetable mixture in pan.
- Bring the stock to the boil.
- For a tomato-based soup, add a can of undrained crushed tomatoes.
- For a hearty soup, at this stage add pasta, if desired.
- Simmer, uncovered, until grains and vegetables are just tender.
- Pasta takes about 10 minutes to cook.
- When grains and vegetables are almost tender, add quick-cooking green vegetables, such as chopped broccoli, spinach, beans, peas, onions, or canned vegetables.
- If you prefer a thicker, smooth soup, blend or process mixture to the desired consistency.
- For a thicker soup with chunks of vegetables, blend only half of the soup until smooth.
- Return the soup to pan, adjust the consistency with a little water or extra stock, if necessary, and stir until hot.
- If using canned beans or lentils, drain, rinse, then add them.
- Stir until hot.
- Season soup with salt, pepper and chopped fresh herbs (or a teaspoon of dried) to taste.
- If soup needs a little more flavour, ingredients such as Worcestershire sauce, soy sauce, chilli sauce, tomato paste, tomato puree or a can of creamed corn are great boosters.
- Suitable to freeze.
- Suitable to microwave.
Nutrition Facts : Calories 204.2, Fat 10.2, SaturatedFat 2.5, Cholesterol 37.5, Sodium 36.6, Carbohydrate 17.2, Fiber 2.7, Sugar 1.8, Protein 11
SWEEP-THE-PANTRY-AND-FRIDGE VEGETABLE SOUP!
I cleaned out my pantry and fridge and decided it was use-it-or-lose it time (a couple of leeks and a bag of spinach in the fridge looked to be getting near their outer limits!) I didn't expect this to be as delicious and comforting as it turned out, but YUM. Also vegan, for anyone bent that way...HINT: add spinach at the very last, and barely wilt, to preserve the nutrients!
Provided by La Dilettante
Categories < 30 Mins
Time 30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil and saute' leeks, onion, and celery until soft. Add broth, tomatoes, tomato sauce, and carrots, and simmer until carrots are soft. Add remaining ingredients, with an extra cup of water or vegetable broth if too thick.
Nutrition Facts : Calories 208.4, Fat 8.5, SaturatedFat 1.6, Sodium 377.2, Carbohydrate 25.7, Fiber 7.1, Sugar 7.3, Protein 10.7
More about "sweep the pantry and fridge vegetable soup recipes"
CLEAN-OUT-THE-FRIDGE VEGETABLE SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 50 minsCategory Healthy Vegetable Soup RecipesCalories 211 per serving
- Heat oil in a large pot over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, cumin, paprika and thyme; cook, stirring, until fragrant, about 30 seconds. Add hard vegetables and cook, stirring, for 2 minutes. Add cabbage and soft vegetables; stir to coat.
- Add broth, tomato paste, salt and pepper; increase heat to high and bring to a boil. Stir in greens, then reduce heat to maintain a simmer. Partially cover and cook until the vegetables are soft, 17 to 20 minutes. Remove from heat and stir in vinegar.
15 QUICK AND EASY PANTRY SOUP RECIPES - NIBBLE AND DINE
From nibbleanddine.com
SUPER FAST 10 MINUTE VEGETABLE PANTRY SOUP RECIPE
From godairyfree.org
MEAL-WORTHY SOUPS FROM THE PANTRY - FOOD NETWORK
From foodnetwork.com
OUR BEST PANTRY SOUP RECIPES | EATINGWELL
From eatingwell.com
Author Eatingwell
RAID THE PANTRY, FRIDGE TO TURN BASIC SOUP RECIPE INTO HOMEMADE …
From nola.com
REFRIGERATOR SOUP RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
PANTRY SOUP: HEALTHY, DELICIOUS PLANT-BASED SOUP - DREENA BURTON
From dreenaburton.com
30+ HEALTHY PANTRY RECIPES - LOVE AND LEMONS
From loveandlemons.com
CLEAN-OUT-THE-FRIDGE SOUP | RICARDO
From ricardocuisine.com
SWEEP THE PANTRY AND FRIDGE VEGETABLE SOUP RECIPES
From tfrecipes.com
VEGETABLE SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEST VEGETABLE SOUP RECIPE - HOW TO MAKE VEGETABLE SOUP
From thepioneerwoman.com
STOCK YOUR PANTRY $25,000 SWEEPSTAKES | ALLRECIPES
From allrecipes.com
CLEAN EATING ROASTED LEFTOVER VEGETABLE PARTY TRAY SOUP
From thegraciouspantry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love