If you’re an over-buyer like me then the chances are you regularly have spare vegetables getting old in your fridge! In that case this vegetable soup recipe is the perfect one for you. I’ve listed exactly what we put into this particular vegetable soup recipe so you can recreate it if you want to. But equally you can start with the same base and throw in whatever vegetables and herbs you like – it will work just fine.
I use a Le Creuset pan for cooking soups (and our easy chilli recipe).
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Left over vegetable soup
Description
A great recipe to use up left over vegetables. I’ve been really specific but honestly you can adjust the quantities to whatever you’ve got in the fridge, add whatever left over herbs you’ve got and it will taste great!
Ingredients
Units
Scale
- 1 onion
- 3 celery sticks
- 263g parsnips
- 280g potato
- 206g broccoli
- Vegetable stock
- Thyme
Instructions
- Add chopped onion and celery with a tbs of olive oil to a large saucepan and fry for about 10 minutes
- Add chopped potato and parsnip and gently fry for another few minutes
- Add 1000 ml stock and herbs, bring to the boil, then simmer for 15 minutes
- Add chopped broccoli and another 500ml of boiling water so all of the vegetables are just covered in the pan
- Simmer for 10 more minutes
- Blend until smooth, add salt and pepper to taste