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
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