The best way to use up leftover vegetables at this time of year is by turning them into a delicious veggie soup.
There is something so comforting about a bowl of hot soup and a bit of warm bread on a cold winters day; it makes me a little sad every time I see someone heating up powdered soup or canned soup, because it’s probably one of the easiest dinners you can make.
We all have those days where we open the fridge, wanting to cook something wholesome, healthy and good, but there only seems to be odds and ends of ingredients in there; two or three odd potatoes, a few heads of broccoli, some zucchini that looks like it’s a bit too soft and some carrots that have seen better days.. while they may not be fresh enough to whip up a scrumptious Sunday roast, they are perfect for a good old comforting pot of soup.
You can make what I sometimes call ‘leftovers soup’ with pretty much any combination of vegetables knocking around in your fridge. The only key ingredient, which I never leave out, is potatoes; the starchiness of potatoes will make your soup thick and creamy without needing to add any cream, milk or butter. Yes that’s right, this soup is not only wholesome and healthy but also effortless vegan friendly.
- 2-3 medium potatoes
- 2 cups broccoli
- ¼ of a red onion
- 2 cups butternut squash
- Wash the potatoes and cut into cubes. De-stem the broccoli and cut into equally sized chunks. Peel, de-seed and cut the butternut squash into cubes. Dice the red onion.
- Place all the vegetables into a medium sized pot; add a pinch of salt and pepper and cover with water.
- Bring to the boil, then reduce the heat and cover with a lid. Leave to simmer for half an hour, until all the vegetables are soft and tender when pierced with a fork.
- Remove the lid and allow the soup to cool slightly before pouring everything, including the water, into a blender and blending until smooth; alternatively you can use a hand blender to blend the soup directly in the pot.
- Return the pot to a low heat until the soup begins to bubble. Serve with warm bread and a sprinkling of parsley.