• Lulu Gibbons

Empty the Fridge Soup


This here isn't the most incredible masterpiece I'll admit, however is definitely still super tasty and warming, which is an unnegotiable requirement since its STILL winter and warmth is needed from the inside out. Not to mention when its served with this DELISH garlic toast its very filling indeed.

This recipe is completely flexible, so feel free to go a bit wild, add what you like/have. If you've got 2 cans of chopped tomates - whip 'em in. Chickpeas instead of cannellini - works the same. Spare broccoli? always welcome to this party!

Ingredients: (which are completely flexible depending on whats not looking so hot in the fridge)

- 3 cloves garlic, minced

- 1 onion, diced

- 3 celery stalks, diced

- 1 yellow pepper, chopped

- 1-2 carrots, chopped

- 1 large potato, chopped (could use parsnip)

- 1/2 savoy cabbage, finely sliced

- 1 can chopped tomatoes

- 1 can beans of choice, I used cannellini, rinsed

- 2 tbsp. tomato puree

- 1 veggie stock cube

- 2 tsp. mixed herbs

Method:

1. With a little bit of oil (I use the spray oil) sauté the garlic and onions in a large pan until they're golden and fragrant. Then add the celery.

2. Cook off for a few more minutes, then add the pepper and wait a few more minutes to brown.

3. Add the carrots and potatoes, cabbage, can of tomatoes and beans.

4. Use the empty tomato can and refill water and add to the pot twice. Bring to a boil and add the stock cube and herbs, then bring to a simmer.

5. When the root veggies have softened its ready to serve, which should take about 15 minutes. Season with salt and pepper.

Garlic Bread

1. Pop a piece of bread under the grill until one side is golden.

2. Meanwhile mince a clove or 2 of garlic.

3. Remove the bread and spread some *non-dairy* butter over with the minced garlic on the non-toasted side.

4. Place the bread, garlic side up (obviously), under the grill and toast until its golden and YUMMY SCRUMMY looking

THANK ME LATER

#Health #Wholefoods #Recipe #Soup #Vegan

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