It’s been all about the soup lately – Autumn does that to me. It makes me want pots of bubbling food on the hob.
Soup is the ‘go to’ meal when trying to use up the odds and ends from the bottom of the fridge. You can mix and match the ingredients depending on what you have that needs using up. Adding a tin of tomatoes, tin of beans or some soup pasta to make it more substantial.
Bottom of the fridge soup is a super easy, healthy lunch for the family. Kids tend to eat way more soup if you serve it with toasted cheese sandwiches!
Make it your way:
Swap and change the ingredients depending on what you have that needs using up – as a basic rule I try to use onion and either celery or leek as a soup base then add the extras.
- No courgette? Add aubergine or fennel.
- Lots of carrots? Add them finely sliced – maybe throw in a tsp of coriander that works well.
- What about root veggies? Finely chop any leftover root veggies – potato, swede, parsnip all work well in a soup.
- Make it spicy – add a tsp of chilli powder.
- Don’t like lumps – blend it and add a swirl of yogurt or cream.
- Make it more filling – add beans – any tin of beans even baked beans can be cooked in a soup.
- More protein – add a handful of split red lentils or barley (be sure to cook for a good 20 minutes)
Love your leftovers:
- Heat the soup up and take in a thermos for packed lunch the next day.
- Stir leftover soup through a chunky pasta, sprinkle with cheese and brown under the grill.
- Freeze in individual cup sized portions to ping in the microwave another day.