Bottom-of-the-Fridge Soup with Leftover Vegetables
An incredibly versatile and delicious vegetable soup recipe
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Ingredients
- 1 tablespoon olive oil
- 2 onions
- 1 leek
- 1 carrot
- 1 medium potato
- ½ head of kale
- 1.5 litres chicken stock (or vegetable stock if you want it to be vegetarian)
- 50 ml double cream
- 25 grams crumbly cheese (e.g. Cheshire cheese), to serve (optional)
Instructions
- First, prep your vegetables. Peel and roughly chop the onions. Roughly slice the leek. Peel and chop the carrot. Slice the kale. Peel and roughly chop the potato.
- Put the oil in a large pan over a medium heat. Add the onion, leek and carrot and cook for five minutes, stirring often, until starting to soften.
- Add the stock, potato and kale. Bring to a simmer and cook gently for 20 minutes (the potatoes should be soft at this point).
- Take off the heat and use a stick blender to blend the soup until smooth. Check the consistency here - if it’s too thick, add a little water.
- Add the cream, and season with salt and plenty of pepper.
- To serve, spoon into bowls and top with the crumbled cheese, if using. Dunk crusty bread in and enjoy!
Nutrition Facts
Bottom-of-the-Fridge Soup with Leftover Vegetables
Amount per Serving
Calories
274
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
31
mg
10
%
Sodium
647
mg
28
%
Potassium
595
mg
17
%
Carbohydrates
24
g
8
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
12
g
24
%
Vitamin A
3280
IU
66
%
Vitamin C
10
mg
12
%
Calcium
85
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
